Meals and Courses

Falafels with Beetroot Salad and Mint Yogurt

cook 30 mins
  • 400 g (13 oz) can chickpeas, rinsed and drained
  • 1/2 small red onion, roughly chopped
  • 1 garlic clove, chopped
  • 1/2 red chilli, deseeded
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • handful of flat leaf parsley
  • 2 tablespoons olive oil
  • salt and pepper
  • 1 carrot, coarsely grated
  • 1 raw beetroot, coarsely grated
  • 50 g (2 oz) baby spinach leaves
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 150 g (5 oz) Greek-style natural yogurt
  • 1 tablespoon chopped mint leaves
  • 1/2 garlic clove, crushed
  • To make the falafels, place the chickpeas, onion, garlic, chilli, cumin, coriander and parsley in a food processor. Season, then blend to make a coarse paste. Shape the mixture into 8 patties and set aside.
  • To make the salad, place the carrot, beetroot and spinach in a bowl. Season, add the lemon juice and oil and stir well.
  • To make the mint yogurt, mix all the ingredients together and season with a little salt.
  • Heat the oil in a frying pan, add the falafels and fry for 4–5 minutes on each side until golden. Serve with the beetroot salad and mint yogurt.
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