Summary

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

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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.