![Beetroot Harissa Falafel with Tomato Pomegranate Salad Beetroot Harissa Falafel with Tomato Pomegranate Salad](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/7f85e860b2d94baf2b6e549be553771d/Derivates/4456f545c631cc1db11ae13b242e24247be73736.jpg)
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
In Collections
Alternative recipes
Show allChickpea and Tomato Rogan Josh
25 min
Lentil Curry (Dahl)
30 min
Vegetable Biryani
50 min
Spanakopita
2h 10min
Indian-spiced Roast Butternut and Chickpea Curry
45 min
Cheese Omelette with Spinach and Tomatoes
30 min
Polenta with Ratatouille
1 godz. 20 min
Aloo Gobi (Bombay Potatoes with Cauliflower)
50 min
Spiced Potato Salad with Herb Yoghurt, Watercress and Peas
45 min
Sweet Potato Curry
30 min
Cashew Cheese Pasta with Broccoli
40 min
Baby-friendly Sweetcorn and Ricotta Fritters
20 Min