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Chickpea Falafels with Beetroot salsa

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Print Recipe
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.