Pickled golden beetroot
This light pickle is sweet, delicious and perfect with cold cuts and punchy British cheeses
Beetroot falafel
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1 tbsp olive oil
- 2 onionschopped
- 2 tsp ground cumin
- 2 x 400g cans chickpeasdrained
- 500g raw beetrootpeeled, trimmed and coarsely grated
- 100g fresh breadcrumb
- 1 egg
- 1 tbsp tahini paste
- vegetable oilfor brushing or frying
To serve
- 1 tbsp tahini paste
- 2 x 150ml pots natural yogurt
- pinch of sugar
- flatbreads
- few pickled golden beetrootdiced (see 'Goes Well With')
- 3 handfuls beet leaves or a bag of beet salad
Nutrition: per serving
- kcal260
- fat7g
- saturates1g
- carbs36g
- sugars8g
- fibre7g
- protein10g
- salt1.1glow
Method
step 1
Heat the olive oil in a frying pan and fry the onions until softened but not coloured. Add the cumin and cook for 1 min, then scrape the mixture into a food processor with the chickpeas, two-thirds of the grated beetroot, the breadcrumbs, egg and tahini. Whizz to a rough paste, then scrape into a bowl and stir in the remaining grated beetroot with plenty of seasoning.
step 2
With damp hands, shape into about 20 balls and space on baking parchment-lined baking sheets. Chill until ready to serve.
step 3
Heat oven to 200C/180C fan/gas 6. Brush the falafels with a little vegetable oil and bake for 20-25 mins until crisp and hot through. Alternatively, heat 2.5cm oil in a deep wok and fry in batches, turning, until crisp and hot.
step 4
To serve, mix the tahini with the yogurt, sugar and some seasoning, then dollop onto the flatbreads with the warm or room-temperature falafels, diced beetroot and beet leaves or salad.
