
Devices & Accessories
Falafel with beetroot hommus
Prep. 20 min
Total 20 min
10 portions
Ingredients
Beetroot hommus
-
garlic clove1
-
canned chickpeas rinsed and drained (approx. 250 g after draining)400 g
-
lemon juice (approx. 1-2 lemons)50 g
-
tahini1 tbsp
-
raw beetroot peeled and cut into quarters½ - 1
-
extra virgin olive oil20 g
-
ground cumin (optional)1 tsp
-
water1 tbsp
-
sea salt to taste1 pinch
-
ground paprika for sprinkling1 pinch
Falafel
-
garlic clove1
-
canned chickpeas rinsed and drained (approx. 250 g after draining)400 g
-
ground coriander1 tsp
-
ground cumin1 tsp
-
spelt flour1 tbsp
-
fresh flat-leaf parsley leaves only2 sprigs
-
fresh coriander leaves only2 sprigs
-
sea salt2 pinches
-
ground black pepper2 pinches
-
olive oil for frying
Nutrition per 1 portion
Calories
96.8 kcal /
406.6 kJ
Protein
4.3 g
Fat
4 g
Carbohydrates
8.8 g
Fibre
3.6 g
Saturated Fat
0.5 g
Sodium
180.2 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Wholefood Cooking
10 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Show allSpinach & mushroom quiche (Noni Jenkins)
50 min
Pizza Margherita
2 h 10 min
Black bean enchiladas
1 h 20 min
High Protein Egg Bake
20 min
Mushroom quinotto
30 min
Meat-free mushroom lasagne
1 h 30 min
Vegetable chilli
50 min
Rich mushroom stew with buttermilk dumplings
45 min
Silverbeet and mushroom calzone
2 h
Vegetable curry with cauliflower couscous
45 min
Cauliflower, broccoli and blue cheese gratin
1 h
Satay noodle salad
35 min