Beetroot Falafels with Beetroot Leaf Salad and Yoghurt Dressing by Conor Spacey
| Serves: 4 | Category: Vegetarian | Meal: Lunch | Machine: Mixer | Total time (min.): 35 |
This dish is the perfect alfresco lunch for the summertime. Beetroot is packed full of nutrients and vitamins. These falafels are utterly delicious and are perfect as a snack too!
Ingredients
- 1 tbsp rapeseed oil
- 1 chopped onion
- 1 tsp ground cumin
- 1 x 400g can of chickpeas, drained
- 250g whole beetroot, including leaves and stalks, set the stalk and leaves to one side, peel and chop the beetroots.
- 100g fresh breadcrumb
- 1 free range egg
- 1 tbsp tahini paste
Tools
- Chef XL
- Thermoresist Glass Blender
Method
- Heat the oil in a frying pan and fry the onions until softened, then add the cumin and cook for 1 min. Put the chickpeas, beetroot, breadcrumbs, egg, tahini, and the onion mix into the Kenwood blender and blend into paste seasoning with sea salt and black pepper.
- Shape into about 16 balls place them onto a baking sheet. Chill until ready to serve.
- Heat oven to 180C fan/gas 6. Brush the falafels with a little extra oil and bake for 20 mins until crisp.
- Wash and shred the beetroot leaves, I pickle the stalks for later use. Toss the leaves with 1/2 and 1/2 mixed salad leaves, cherry tomatoes, sliced red onion and sea salt.
- Arrange on the plate with the falafels on top of the salad, crispy flatbread (see recipe) and yoghurt.
Chef's Notes:
- Keep the aquafaba from the tinned chickpeas to make vegan mayo in my other recipe.
- In order to make my breadcrumbs, I use stale bread and simply blitz in the kenwood blender.