Recipe

This tasty salad is the perfect vegetarian meal.

Serves: 4 people   |   Prep time: 60 minutes   |   Cooking time: 20 minutes

British   |   Main   |   Vegetarian

  

Ingredients

Falafel

• 250g Cooked Beetroot
• 1 Small Red Onion
• 3 Garlic Cloves
• 2 x 400g tins Chickpeas, drained
• Juice and Zest of 1 Lemon
• 1 pot Fresh Coriander
• 2 tsp Ground Cumin
• 2 tsp Paprika
• 70g Plain Flour, plus extra for rolling
• Sea Salt and Black Pepper
• Sunflower Oil to fry

Salad

• 120g Tri Colour Quinoa
• 4 Spring Onions
• 2 Peppers
• 2 Celery Sticks
• 100g Greek Yogurt
• 1 flat tsp Chilli Powder
• Juice ½ lime

  

Method

1. Peel and finely chop the red onion then peel and mince the garlic.
2. Chop the coriander and  beetroot into small pieces.
3. Put the chickpeas, onion, garlic, coriander, beetroot, cumin, paprika, flour, lemon juice and zest into a food processor and blitz until almost smooth. Put into a bowl, season with some salt and pepper and put in the fridge for 30 minutes to firm up.
4. Meanwhile, to make the salad, first cook the quinoa as directed on the pack.
5. Wipe the spring onions and finely chop along with the peppers and the celery and mix these with the cooked quinoa.
6. Seperately, mix the yogurt, lime juice and chilli powder together and keep to one side.
7. Remove the falafel mixture from the fridge and divide it into 16 – about 45g each.
8. Roll each piece into a ball, flatten slightly, dust in some flour, then fry in batches in the oil for about 3 minutes each side – keep warm while you cook the rest.
9. Serve the falafel on the quinoa salad alongside the chilli lime yogurt.