Beetroot falafels
Ingredients
- 200 g grated beetroot
- 2 chopped garlic cloves
- 1/2 small onion
- 1 teaspoon ground cumin
- A little salt and pepper
- 350 g cooked chickpeas
- 180 g chopped fresh parsley and coriander
- 2 tablespoons olive oil
- 3 tablespoons chickpea flour
- 1 jar of fresh spreadable goat cheese
- 3 tablespoons lemon juice
- Lemon zest
- Salt and pepper
- A coriander leaf for decoration
Preparation
- Preparation time : 15 min.
- Cooking time: 40 min.
- About fifteen small falafel
Recipe
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Preheat the oven to 180 ° C.
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Grate and mix the beetroot and pour into a bowl.
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Mix the chopped garlic, onion, spices and salt.
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Add the chickpeas and herbs and mix again while keeping a little texture.
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Add to the beet and mix.
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Finally add chickpea flour and olive oil.
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If the mixture is still a little wet, add another tablespoon of chickpea flour to adjust.
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Shape balls the size of a golf ball.
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Place on a baking sheet lined with parchment paper and bake for 30 minutes, turning halfway through cooking.
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Once cooled, arrange in a ramekin with a few leaves of salad.
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For the lemon cream, whisk all ingredients except coriander until smooth.
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Season with salt and pepper to taste.
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Overcome your lukewarm falafels with this cream just before serving.
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Add a fresh coriander leaf to finish on a nice touch.
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