Beetroot Harissa Falafel with Tomato Pomegranate Salad

Beetroot Harissa Falafel with Tomato Pomegranate Salad

4.9 17 ratings

Prep. 20 min

Total 12 h 45 min

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)

Nutrition per 1 portion

Calories 591.5 kcal / 2474.6 kJ

Protein 16.6 g

Fat 30 g

Carbohydrates 69.1 g

Fibre 12.4 g

Saturated Fat 4 g

Sodium 1318.1 mg

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Also featured in

Plant-based Around the World 15 Recipes
UK and Ireland

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