Beetroot Falafel
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g canned chickpeas, drained
- 1 onion (s), chopped
- 250 g beetroot, cooked, coarsely rated
- 3 tablespoon rapeseed oil
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- 50 g breadcrumbs
- 2 egg yolks
- 1 teaspoon tahini
- 125 g natural yourt
- 3 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1 teaspoon honey
- 125 g rocket
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Steam the onions in 1 tablespoon oil until translucent. Add the spices and breadcrumbs and sauté.
- Puree the chickpeas with the onion mix and 2/3 of the beetroot. Add egg yolks, remaining beetroot and tahini and season. Roll out 8 falafel.
- Fry the falafel in 2 tablespoons of oil.
- Mix the yogurt with a little olive oil and season.
- Mix together vinegar, honey, a little salt, pepper and 1 tablespoon olive oil. Mix the dressing with the rocket.
- Serve the falafel with the yogurt dip and the salad.
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