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
Beetroot Falafel
Beetroot Falafel

Instructions

  1. Steam the onions in 1 tablespoon oil until translucent. Add the spices and breadcrumbs and sauté.
  2. 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.
  3. Fry the falafel in 2 tablespoons of oil.
  4. Mix the yogurt with a little olive oil and season.
  5. Mix together vinegar, honey, a little salt, pepper and 1 tablespoon olive oil. Mix the dressing with the rocket.
  6. Serve the falafel with the yogurt dip and the salad.

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