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
Beetroot Harissa Falafel; Sumac-spiced Houmous; Tomato Pomegranate Salad with Perfect Pitta
1h 20min
Barley and Vegetable Egg Cocotte
1h 30 min
Cream of Parsnips with Maple Syrup and Prosciutto
45 min
Vegan Lentil Lasagne
2u. 20min
Couscous with Apricots, Hazelnuts, Feta and Mixed Vegetables; Stracciatella Cream
1h 15 min
Coconut and Spinach Dahl
50 min
BBQ Jackfruit Burritos
45 min
Sun-dried Tomato Pesto Lasagne
1h 25 min
Indian-spiced Roast Butternut and Chickpea Curry
45 min
Vegan Mushroom Masala with Chilli and Turmeric
25 min
Black Bean and Avocado Wrap
15min
Sweet and Sour Tofu with Un-fried Rice
2h 5min