Easy Falafel with Beet Salad and Minty Dipping Sauce
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 20mins
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- Serves
- 2
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- Calories
- 693
Falafel couldn’t be simpler to make. Some light blending, shaping and frying is all that’s required. This recipe is perfect for sharing. Pile the falafel, salad, and yogurt into bowls, add some warm flatbreads and let everyone create their perfect meal.
recipe updated Jul 20, 2021
Ingredients
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- Canned chickpeas
- 400 g
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- Red onion
- ½
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- Garlic clove
- 1
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- Fresh chili
- ½
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- Carrot
- 1
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- Fresh beet
- 1
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- Mint leaves
- 1 tablespoon
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- Garlic clove
- ½
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- Ground cumin
- 1 teaspoon
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- Ground coriander
- 1 teaspoon
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- Fresh parsley
- 30 g
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- Salt & pepper
- as needed
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- Baby spinach
- 50 g
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- Lemon juice
- 1 tablespoon
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- Olive oil
- 4 tablespoons
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- Greek yogurt
- 150 g
Tools
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Food processor
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Stove
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Food processor bowl
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Small bowl
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Frying pan
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Medium bowl
Step preview
- Add canned chickpeas, red onion, garlic clove, fresh chili, ground cumin, ground coriander, fresh parsley and salt & pepper to a clean food processor bowl
- Blend until coarse crumbs form
- Shape into balls then set aside
- Add carrot, fresh beet, baby spinach, lemon juice and olive oil to a clean medium bowl
- Season
- Stir well
- Add greek yogurt to a clean small bowl
- Mix in mint leaves and garlic clove to the small bowl
- Season
- Add olive oil to a clean frying pan
- Heat - medium-high heat
- Transfer balls to frying pan
- Fry each side in frying pan until golden brown - approx 4 min
- Serve