Beetroot falafel, dukkah and mint salad

Beetroot falafel, dukkah and mint salad
  • Serves icon Serves 2 as a main, 3 as a starter
  • Time icon 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.

Nutrition: per serving

Calories
650kcals
Fat
28.5g (5.3g saturated)
Protein
31.6g
Carbohydrates
57.9g (13.4g sugars)
Fibre
17.7g
Salt
0.5g
Calories
650kcals
Fat
28.5g (5.3g saturated)
Protein
31.6g
Carbohydrates
57.9g (13.4g sugars)
Fibre
17.7g
Salt
0.5g

For 3

Ingredients

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

Method

  1. For the dukkah, whizz all the ingredients in a food processor to the texture of coarse breadcrumbs, then set aside.
  2. 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.
  3. 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.
  4. 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)

delicious. tips

  1. 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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