0:30

To Prep

0:25

To Cook

16

INGREDIENTS

4

SERVINGS

3.5

AVG RATING

(1 Member)

Beetroot falafel

Ingredients
    • Method
    1. Step 1

      Process the onion, garlic and coriander in a small food processor until finely chopped. Transfer to a bowl. Add the mashed chickpeas, beetroot, tahini and 2 teaspoons of cumin. Season well. Mix to combine. Roll 1-tablespoons portions of the falafel mixture into small balls and place on a tray. Chill for 15 mins.

    2. Step 2

      Meanwhile, to make the parsley salad, place the parsley, tomato, shallot and oil in a bowl. Season well and toss to combine.

    3. Step 3

      Combine the yoghurt, lemon juice, ground coriander and remaining cumin in a bowl.

    4. Step 4

      Heat 1 tablespoon oil in a large frying pan over high heat. Cook the pita, 1 at a time, for 1-2 mins each side or until golden, then transfer to a plate lined with paper towel. Heat remaining oil in the pan over medium heat. Cook the falafel, turning, for 4-5 mins or until browned all over.

    5. Step 5

      Serve the falafel with the pita, yoghurt sauce and parsley salad.

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