Beetroot falafel, dukkah and mint salad
- January 2017
- Serves 2 as a main, 3 as a starter
- Hands-on time 40 min
Nina Olsson’s falafel have more to offer than meets the eye. They’re boosted with heat from harissa and make a great partner for the salad of fresh greens and mint.
- Vegetarian recipes
- 28.5g (5.3g saturated)
- 57.9g (13.4g sugars)
For the dukkah
- 50g mixed nuts, such as pistachios and almonds
- 25g sesame seeds
- 25g ground coriander
- 10g cumin seeds, freshly ground
- ½ tsp sea salt flakes
- Good pinch chilli flakes
For the beetroot falafel
- 50g raw beetroot, finely grated
- 2 medium carrots, grated
- 2 shallots, finely chopped
- 1 tsp ground coriander
- 400g tinned chickpeas, drained and rinsed
- 1 tbsp harissa paste (we like Belazu rose harissa)
- 1½ tsp ground cumin
- 2 garlic cloves, crushed
- 150g chickpea flour (gram flour)
- 1 tsp salt
- Olive oil for frying
For the mint salad
- Handful fresh mint leaves, roughly chopped
- Handful fresh flatleaf parsley, roughly chopped
- 250g mixed green leaves
- 1 red onion, finely sliced
- 2 tbsp lemon juice
- Extra-virgin olive oil for drizzling
- 100g greek yogurt to serve
- For the dukkah, whizz all the ingredients in a food processor to the texture of coarse breadcrumbs, then set aside.
- To make the falafel, clean the processor and add all the falafel ingredients except the olive oil. Pulse, being careful not to over-process, to a chunky texture. Roll into 15 balls and chill in the fridge for 20-30 minutes.
- For the salad, mix the herbs with the salad leaves and red onion. Dress with the lemon juice and a drizzle of olive oil, then season to taste with salt and pepper.
- Heat a frying pan with a glug of oil over a medium-high heat. Fry the falafels, turning, for about 8 minutes until crisp all over. Divide the herb salad between bowls and add the falafel. Serve with yogurt and a sprinkling of the dukkah.
Recipe is from Nina Olsson’s cookbook Bowls of Goodness (£18.99 Kyle Books)
Make the dukkah up to 1 week ahead; keep in a sealed container in a cool, dry place. Cover the unfried falafel and keep chilled for up to 24 hours.
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