Baked Pickled BEET Falafels Style with Pink Horseradish Dill Cream Recipe

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I had a bunch of forking Pickled Beets and Pickled Onions and thought I could make tasty Falafels out of them and I forking did! This is a very original  recipe I whipped up. The pickling of the beets and onions just gives these beet falafels another dimension. These falafels are a forking rainbow of flavor in your mouth. The Falafels came out really Forking Delicious! They got everything going on, tangy, sweet, sour, spicy and a little bit of crisp on the outside. Sort of meaty on the inside.

Set oven to 350 degrees you will need oiled pans for baking the falafels.

Ingredients

3 cups of your home made pickled beets

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1 cup of your thinly sliced onion that you already pickled in with the beets

2 – 15.5 oz. Cans of Chickpeas drained and rinsed

1/2 cup of the liquid from the pickled beets

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1 1/2 Cup Matzo Meal

2 Extra Large Eggs

2 Tablespoons Tahini

1 teaspoon Cumin

1 Tablespoon Coriander

2 Cloves Garlic Minced

Handful of Chopped Parsley or Cilantro or a mix of both

1/2 teaspoon of Kosher or Sea Salt

1/2 teaspoon of Black Pepper

Using blender of any kind start with a chickpeas and beet liquid and then add beets, matzo meal, onions, eggs and blend well.

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Now add remaining ingredients and by now you can just stir them in.

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Roll into patty shapes on to oiled pans.

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Bake at 350 degrees till done.  I did them filling the oven for 15 minutes and turned them over and did another 10 minutes making it 25 minutes total.

Now make Pink Horseradish Dill Cream

About 2 cups Nonfat Greek Yogurt

About 2 Tablespoons Light Mayo

3 inches of Armenian Cucumber grated (skin and seeds removed)

About 1 tablespoon Horseradish

2 teaspoons dried dill

1/2 teaspoon Kosher Salt

1/2 teaspoon Ground Black Pepper

1/2 teaspoon Cayenne Pepper

1 teaspoon Pickled Beet Liquid

Mix and chill

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This recipe is a keeper! These came out really Forking Good!

Forking Truth

Forking Truth

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