Category

Main Course

Servings

5

Prep Time

15 minutes

Cook Time

20 minutes

Ingredients

    Beetroot Falafel

  • 1 tin chickpeas, drained (240g drained weight)

  • 1 tbsp lemon juice

  • 2 tbsp Turmeric Beetroot Shot

  • 1 garlic, peeled and crushed

  • 1 spring onion, ends removed and chopped

  • 10g parsley or coriander, leaves and stem

  • 1⁄2 tsp ground cumin

  • 1⁄2 tsp smoked paprika

  • 3 tbsp plain or GF plain flour

  • 1 tsp beetroot powder, optional for colour

  • Salt and pepper

    • Salad

  • 100g quinoa

  • 1 small punch fresh parsley/coriander, chopped

  • 2 spring onions, chopped small

  • 150g cherry tomatoes, in 1⁄4

  • 50g raisins

  • 50g almonds, chopped

    • Dressing

  • 3 tbsp yoghurt

  • 1 tbsp Beetroot Turmeric Shot

  • 1 tsp apple cider vinegar

  • Salt and pepper

Directions

  1. Preheat the oven to 160Fan/180*C and line a large baking tray with parchment paper.

  2. Make the falafel: add all the ingredients to a blender with some salt and pepper and process to a sticky mixture – some small lumps are OK. Roll into 10 balls and flatten down slightly onto the tray. Bake for 15-20 minutes until crisp.

  3. Meanwhile, make the salad: cook the quinoa according to packet instructions then drain. Add the raisins and allow to plump up with the warmth of the quinoa. Allow to cool and then stir in the chopped herbs, spring onion, tomatoes and almonds.

  4. Make the dressing: stir together all the ingredients until smooth.

  5. Divide some salad leaves between two bowls, top with the quinoa salad, some beetroot falafel and the dressing. Sprinkle over some pomegranate and extra almonds.

  6. Enjoy straight away or keep in the fridge for 2-3 days. Falafel will also freeze well.

Recipe Note

To serve: green spinach or salad leaves, pomegranate, extra chopped almonds

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