Compatible versions
Beetroot Harissa Falafel with Tomato Pomegranate Salad
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 200 g dried chickpeas
- water, for soaking
- 300 g raw beetroot, peeled, cut in pieces (4 cm)
- 150 g onions, quartered
- 50 g olive oil
- 2 tsp ground cumin
- 70 g breadcrumbs
- 1 Tbsp tahini
- 2 ½ tsp fine sea salt
- 30 g blanched almonds
- 15 g red wine vinegar
- 1 tsp sugar
- 60 g fresh mint leaves, roughly chopped
- 300 g cherry tomatoes, halved
- 70 g pomegranate seeds
- 6 pitta breads, for serving (see tip)
- houmous, for serving (see tip)
- Nutrition
- per 1 portion
- Calories
- 2474.6 kJ / 591.5 kcal
- Protein
- 16.6 g
- Carbohydrates
- 69.1 g
- Fat
- 30 g
- Saturated Fat
- 4 g
- Fibre
- 12.4 g
- Sodium
- 1318.1 mg
In Collections
Alternative recipes
Vegan Mushroom Masala with Chilli and Turmeric
25 Min
Satay Tofu Kebabs
1h 5min
Sun-dried Tomato Pesto Lasagne
1 Std. 25 Min
Cashew Nuts and Vegetables in Peanut Butter Sauce with Rice
45 Min
Mushroom Wellington, Mushroom Gravy, Crispy New Potatoes and Maple-glazed Carrots
3h 20min
Satay Tofu Kebabs; Massaman Curry with Jasmine Rice
2h 20min
Vietnamese-style Vegetable Stew with Rice
40 Min
Pomegranate and Mint Marinade
5 Min
Sweet and Sour Tofu with Un-fried Rice
2 Std. 5 Min
Stuffed Sweet Potatoes with Banana Sriracha Mayo and Coleslaw
50 Min
Indian-spiced Roast Butternut and Chickpea Curry
45 Min
Sun-dried Tomato Pesto Lasagne; Limoncello Sorbet
12h 20min