Beetroot falafels

Name: Beetroot falafels
Cuisine: Asian, Middle Eastern
Ingredients: 0.5 tbsp olive oil; 1 red onion; 1 tbsp tahini paste; 1 tsp cumin seeds; lemon juice; cayenne pepper; vegetable oil; 4 mushrooms; 1 (400g) tin chickpeas; 250g raw beetroot; 2 tbsp greek yoghurt; 1 bag rocket leaves; 1 egg

7 steps

290 cals

Updated at: Thu, 17 Aug 2023 12:59:05 GMT

Nutrition balance score

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Ingredients

2 servings

½ Tbspolive oil

1red onion

1 Tbsptahini paste

1 x 400gtin chickpeas

250graw beetroot

2 Tbspgreek yoghurt

1 bagrocket leaves

1egg

Instructions

Step 1

PREHEAT oven to 200c/gas

Step 2

Fry onions for 5 minutes.

Step 3

Add cumin seeds, cayenne pepper and mushrooms and cook for 2 minutes, then transfer into a food processor with the chickpeas, two-thirds of the beetroot, egg, tahini and lemon juice.

Step 4

Whizz to a paste, transfer into a bowl, stir in the remaining beetroot and season.

Step 5

With damp hands, shape into 8 balls and place on a lined baking sheet.

Step 6

Brush the balls with vegetable oil and bake for 25 minutes.

Step 7

Serve with Greek yoghurt and a handful of rocket.