Beetroot Falafels with Beetroot Leaf Salad
Ingredients:
Method:
- 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
- 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 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.
