Appetizer

Crispy Beet & Sumac Falafel with Pomegranate Gastrique & Yogurt

Name: Crispy Beet & Sumac Falafel with Pomegranate Gastrique & Yogurt
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 100g roasted beets, roughly chopped; 1 can (400g) chickpeas, drained and patted dry; 2 tablespoons fresh cilantro; 2 tablespoons fresh parsley; 1 tablespoon chickpea flour; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ¼ teaspoon Aleppo pepper; ¼ teaspoon fleur de sel; 1 clove garlic, minced; 3 tablespoons pomegranate molasses; 1 tablespoon honey; ½ teaspoon sumac; 200ml Greek yogurt (or thick labneh); Vegetable oil for frying (about 1 liter); 2 tablespoons pomegranate arils; 1 tablespoon crispy chickpeas (optional); Microgreens or fresh herbs for garnish

Roasted beets, chickpeas, and aromatic spices are pulsed into a vivid falafel batter that fries until the outside is shatteringly crisp and the inside stays warm and fluffy. A quick pomegranate gastrique—tart molasses reduced with sumac—adds bright-sour heat. Served with cool, thick yogurt and crispy chickpea garnish.

4461cal 22gprotein 65gcarbs 466gfat 15min prep 25min cook 2serves

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