Chickpea Falafels with Beetroot salsa
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Course Main Course, Side Dish
Cuisine Plant-Based
Ingredients
- 1 tin 400g cooked chickpeas drained, rinsed
- 150 g ground almond
- 2 shallots finely chopped
- 2 cloves garlic finely chopped
- 4 tbsp chopped fresh herbs ( mint, coriander, parsley & oregano)
- ½ lemon zest and juice
- ½ tsp or more harissa paste
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 2 tsp ground turmeric
- 1 tsp baking powder
- sale and pepper
- 1 tsp honey
- 1 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 50 g polenta for dusting
to serve:
- 2 raw or cooked beetroots diced
- 1 spring onion chopped
- 1 garlic clove
- 1 tbsp. cider vinegar
- 4 large pita bread toasted, to serve
Instructions
- Place chickpeas, ground almond, shallot, garlic, herbs, lemon zest and juice, spices, baking powder, salt and pepper in a food processor and blend up to granular texture or longer for a smooth Texture.
- If you need to, add a bit more lemon juice to get it moving but not a lot. Taste and adjust seasoning. Mould into cakes and put them in the fridge to firm up for a while or overnight.
- Preheat the oven to 200˚C/400˚F.
- Meanwhile, prepare the yoghurt dressing. Combine in a small bowl, the yoghurt, lemon juice and zest, mint, olive oil and black pepper. Keep aside until needed.
- Roll the patties in some polenta to lightly coat all sides. And place on a greased baking tray. Drizzle with olive oil and roast in the oven for 25 minutes until slightly browned.
- In the meantime, in a bowl, combine the beetroots, spring onions, garlic, and cider vinegar and olive oil. Season well and toss to combine. Set aside covered until needed.
- Serve with the falafel with the beetroot salsa in pita bread.