Beetroot falafel

Beetroot falafel

Total: 45 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 329 kcal
, Fat: 21 g
, Carbohydrate: 22 g
, Protein: 13 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Falafel

1 tin chickpeas (approx. 400 g), rinsed, drained
70 g boiled, diced beetroot
50 g cashew nuts
30 g chopped pistachios
1 organic lemon, use grated zest and juice, 2 tbsp set aside
1 garlic clove
2 tsp ground cumin
1 tsp salt
1 tbsp olive oil

Dressing

150 g plain greek yoghurt
2 tbsp cashew cream
½ bunch peppermint, roughly chopped
¼ salt
a little pepper
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How it's done

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Falafel

Puree the chickpeas with all the other ingredients up to and including the salt. With wet hands, shape into approx. 20 balls, spread out on a baking tray lined with baking paper. Brush the balls with oil.

To roast

Roast for approx. 20 mins. in the centre of an oven preheated to 180°C.

Dressing

Mix together the yoghurt, cashew butter, reserved lemon juice and mint, then season. Serve the dressing with the falafel.

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