Compatible versions
Beetroot Harissa Falafel with Tomato Pomegranate Salad
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 200 g dried chickpeas
- water, for soaking
- 300 g raw beetroot, peeled, cut in pieces (4 cm)
- 150 g onions, quartered
- 50 g olive oil
- 2 tsp ground cumin
- 70 g breadcrumbs
- 1 Tbsp tahini
- 2 ½ tsp fine sea salt
- 30 g blanched almonds
- 15 g red wine vinegar
- 1 tsp sugar
- 60 g fresh mint leaves, roughly chopped
- 300 g cherry tomatoes, halved
- 70 g pomegranate seeds
- 6 pitta breads, for serving (see tip)
- houmous, for serving (see tip)
- Nutrition
- per 1 portion
- Calories
- 2474.6 kJ / 591.5 kcal
- Protein
- 16.6 g
- Carbohydrates
- 69.1 g
- Fat
- 30 g
- Saturated fat
- 4 g
- Fiber
- 12.4 g
- Sodium
- 1318.1 mg
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
In Collections
Alternative recipes
Spanish Tortilla
1h
Orange Bulgur with Roasted Vegetables (TM6)
No ratings
Green Spelt Bread Patties
1h 10min
Onion Bhajis with Chilli Coriander Dip (TM5)
1h
Egg White Coconut Omelette
45min
Falafel with Tomato and Coconut Sauce
9h
Bulgar and Red Lentil Soup
1h
Coconut and Spinach Dahl
50min
Mini Falafel with Beetroot Houmous
20min
Sweet and Sour Tofu with Un-fried Rice
2h 5min
Sun-dried Tomato Pesto Lasagne
1h 25min
Best Basic Houmous
5min