Falafel with beetroot hommus

Falafel with beetroot hommus

4.0 120 ratings

Prep. 20 min

Total 20 min

10 portions

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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