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 ability 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
- Fibre
- 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
Satay Tofu Kebabs
1h 5min
Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream
1h
Courgette Sticks with Parmesan and Spiced Yoghurt Sauce (TM6)
40min
Vegan Wild Mushroom and Cavolo Nero Lasagne with Walnut Rocket Pesto
2h
Coconut and Spinach Dahl
50min
Mini Falafel with Beetroot Houmous
20 min
Shiitake Teriyaki Dippers
45min
Falafel with Tomato and Coconut Sauce
9h
Warm bulgur salad with orange dressing
40min
Roasted Aubergine Salad with Tahini Dressing
45min
Mushroom Wellington
2h 20min
Best Basic Houmous
5min