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Falafel with beetroot hommus

Falafel with beetroot hommus
4.0 114 ratings
Prep. 20 min
Total 20 min
10 portions
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Ingredients

Beetroot hommus
  • garlic clove
    1
  • canned chickpeas rinsed and drained (approx. 250 g after draining)
    400 g
  • lemon juice (approx. 1-2 lemons)
    50 g
  • tahini
    1 tbsp
  • raw beetroot peeled and cut into quarters
    ½ - 1
  • extra virgin olive oil
    20 g
  • ground cumin (optional)
    1 tsp
  • water
    1 tbsp
  • sea salt to taste
    1 pinch
  • ground paprika for sprinkling
    1 pinch
Falafel
  • garlic clove
    1
  • canned chickpeas rinsed and drained (approx. 250 g after draining)
    400 g
  • ground coriander
    1 tsp
  • ground cumin
    1 tsp
  • spelt flour
    1 tbsp
  • fresh flat-leaf parsley leaves only
    2 sprigs
  • fresh coriander leaves only
    2 sprigs
  • sea salt
    2 pinches
  • ground black pepper
    2 pinches
  • olive oil for frying

Difficulty

easy

Nutrition per 1 portion

Sodium 180.2 mg
Protein 4.3 g
Calories 406.6 kJ / 96.8 kcal
Fat 4 g
Fibre 3.6 g
Saturated Fat 0.5 g
Carbohydrates 8.8 g

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Also featured in

Wholefood Cooking 10 Recipes
Australia and New Zealand

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