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Beetroot Harissa Falafel with Tomato Pomegranate Salad

Beetroot Harissa Falafel with Tomato Pomegranate Salad
4.9 23 ratings
Prep. 20 min
Total 12 h 45 min
6 portions
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Ingredients

  • dried chickpeas
    200 g
  • water for soaking
  • raw beetroot peeled, cut in pieces (4 cm)
    300 g
  • onions quartered
    150 g
  • olive oil
    50 g
  • ground cumin
    2 tsp
  • breadcrumbs
    70 g
  • tahini
    1 Tbsp
  • fine sea salt
    2 ½ tsp
  • blanched almonds
    30 g
  • red wine vinegar
    15 g
  • sugar
    1 tsp
  • fresh mint leaves roughly chopped
    60 g
  • cherry tomatoes halved
    300 g
  • pomegranate seeds
    70 g
  • pitta breads for serving (see tip)
    6
  • houmous for serving (see tip)

Difficulty

easy

Nutrition per 1 portion

Sodium 1318.1 mg
Protein 16.6 g
Calories 2474.6 kJ / 591.5 kcal
Fat 30 g
Fibre 12.4 g
Saturated Fat 4 g
Carbohydrates 69.1 g

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