Beetroot Falafel with Tomato Pomegranate Salad

Beetroot Falafel with Tomato Pomegranate Salad

4.6 28 ratings

Prep. 20min

Total 12 h 45min

6 portions

Ingredients

dried chickpeas
200 g
water for soaking
raw beetroot peeled, cut in pieces (4 cm)
300 g
onions quartered
150 g
olive oil
50 g
ground cumin
2 tsp
breadcrumbs
70 g
tahini
1 Tbsp
fine sea salt
2 ½ tsp
blanched almonds
30 g
red wine vinegar
15 g
sugar
1 tsp
fresh mint leaves roughly chopped
60 g
cherry tomatoes halved
300 g
pomegranate seeds
70 g
pitta breads for serving (see tip)
6
houmous for serving (see tip)

Difficulty

easy

Nutrition per 1 portion

Sodium 1318.1 mg

Protein 16.6 g

Calories 2474.6 kJ / 591.5 kcal

Fat 30 g

Fiber 12.4 g

Saturated fat 4 g

Carbohydrates 69.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Pink with Purpose 10 Recipes
UK and Ireland

Plant-based Around the World 15 Recipes
UK and Ireland

Veggie Victories 40 Recipes
UK and Ireland

You might also like...

Aubergine and Lentil Salad

40min

Butter Chickpea Curry with Cauliflower Rice

25min

Mushroom Wellington

2 h 20min

Patatas Bravas with Aioli

1 h 15min

Sun-dried Tomato Pesto Lasagne; Limoncello Sorbet

12 h 20min

Sun-dried Tomato Pesto Lasagne

1 h 25min

Vegan Wild Mushroom and Cavolo Nero Lasagne with Walnut Rocket Pesto

2 h

Chickpea Pancakes

20min

Vegetable and Chickpea Tagine

50min

Lentils and Roasted Roots with Salsa Verde

1 h 30min

Indian-spiced Roast Butternut and Chickpea Curry

45min

Coconut and Spinach Dahl

50min