Beetroot falafel, dukkah and mint salad

Name: Beetroot falafel, dukkah and mint salad
Yield: Serves 2 as a main, 3 as a starter
Cuisine: Greek recipes
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

Easy
January 2017

Easy
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

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

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

For 3

Save recipe

Save recipe Print

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

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

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)

Method

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)