Conor cooks

Beetroot Falafels with Beetroot Leaf Salad and Yoghurt Dressing

Beetroot Falafels with Beetroot Leaf Salad and Yoghurt Dressing
Preparation time:
10 minutes
Cooking time:
25 minutes
Serves:
4

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!

  • Beetroot Falafels with Beetroot Leaf Salad and Yoghurt Dressing

    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
  • 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 ½ and ½ 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 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. 

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