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–+ servings
Beetroot Falafel

Beetroot Falafel Salad

Carey Erasmus
Beetroot Falafel, Zesty Herb Yoghurt & Roasted Beetroot Salad
Print Recipe Pin Recipe
Prep Time 2 days 15 minutes
Cook Time 40 minutes
Course Salad
Servings 3 people
Calories 516 kcal

Equipment

  • 1 airfryer optional

Ingredients
  

Beetroot Falafel

  • 1 can chickpeas in water drained and rinsed
  • 2 garlic cloves
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp za'atar spice
  • ½ tsp sea salt
  • ½ tsp black pepper freshly ground
  • ½ lemon juiced
  • 2 tsp tahini
  • ⅓ cup Italian parsley
  • ⅓ cup coriander
  • 1 Tbsp fresh dill
  • 2 Tbsp beetroot powder
  • ¼ cup quinoa flour
  • ½ tsp baking powder
  • 1 large egg
  • 2 Tbsp olive oil for drizzling

Beetroot Salad

  • 200 g large beetroot bulbs scrubbed and cut into wedges
  • 2 fresh thyme sprigs
  • 2 Tbsp olive oil
  • ½ tsp sea salt
  • 50 g mixed salad leaves
  • 3 baby radishes sliced or cut into wedges pickled in
  • 2 Tbsp white wine vinegar
  • 2 Tbsp pomegranate rubies

Zesty Herb Yoghurt

  • 250 g full fat yoghurt
  • 1 Tbsp tahini
  • 1 tsp lemon zest
  • 1 Tbsp Italian parsley roughly chopped
  • 1 Tbsp fresh coriander roughly chopped
  • salt and pepper to taste

Garnish

  • fresh coriander
  • mint leaves
  • olive oil for drizzling

Instructions
 

  • The falafels: Place all the ingredients (except the olive oil) into a food processor and blend until well combined. Set aside while preparing the other elements.
  • Roast beetroot wedges with olive oil, salt and thyme at 180°C in an oven or airfryer for 30 - 40 minutes. Cool to room temperature.
  • Pickle the prepared radishes in the vinegar.
  • Mix all the zesty herb yoghurt ingredients together. Season to taste.
  • Time to cook the falafels. I used an airfryer. Scoop teaspoonful amounts on the airfryer rack, drizzle with olive oil and use "fry" setting for 5 - 7 minutes. Turn, halfway. These can also be deep fried or shallow fried. The mixture yields +- 12 falafels.
  • While falafels are cooking, toss beetroot salad ingredients together.
  • Spread yoghurt sauce onto serving plates. Top with falafels and arrange salad on the side. Drizzle with good olive oil and garnish with extra coriander and mint leaves.

Nutrition

Calories: 516kcalCarbohydrates: 45gProtein: 17gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 65mgSodium: 1397mgPotassium: 804mgFiber: 11gSugar: 10gVitamin A: 1274IUVitamin C: 33mgCalcium: 273mgIron: 6mg
Keyword falafel
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