Beetroot Falafel with Tomato Pomegranate Salad

Beetroot Falafel with Tomato Pomegranate Salad

4.6 29 évaluations

Préparation 20min

Total 12h 45min

6 portions

Ingrédients

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)

Niveau

facile

Infos nut. par 1 portion

Sodium 1318.1 mg

Protides 16.6 g

Calories 2474.6 kJ / 591.5 kcal

Lipides 30 g

Fibre 12.4 g

Graisses saturées 4 g

Glucides 69.1 g

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Également présenté dans

Pink with Purpose 10 Recettes
Royaume-Uni et Irlande

Plant-based Around the World 15 Recettes
Royaume-Uni et Irlande

Veggie Victories 40 Recettes
Royaume-Uni et Irlande

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