Beetroot, not just for boiling.

What's Cooking Wednesday Beetroot and Butterbean Falafels - With beetroots still in season for another month

Here is a twist on the standard falafel. A great idea for a side dish with chicken, fish or veg/salad or as a snack. Enjoy. Ingredients 1 beetroot 1 garlic clove A 400g butter beans 1 tsp coriander seeds 1½ tsp ground cumin Oil for frying Sea salt and freshly ground pepper 1. Peel and grate the beetroot, then put in in a clean tea towel or muslin cloth. Squeeze as much liquid as possible from the beetroot or your falafels will end up too wet. Put the squeezed beetroot into a food processor. 2. Peel and crush or grate the garlic. Drain and rinse the butter beans. Add to the beetroot. Measure out 1 tsp of the coriander seeds and add to a dry frying pan. Toast for 1-2 mins till they smell nutty then add to the processor with 1 tsp of the cumin. Season well with salt and pepper. 3. Pulse the processor till the ingredients come together to make a thick paste. Scoop out spoonfuls and pat into around 12 rounds. Lay them on a plate and freeze for 10 mins. 4. Warm 1 tbsp oil in a frying pan. Add the falafels (you may need to do this in batches). Fry for a few mins on each side over a low heat until crisp. Transfer to a plate lined with kitchen roll. Then serve warm