Saladsbitsofcarey
Beetroot Falafel Salad
Beetroot Falafel, Zesty Herb Yoghurt & Roasted Beetroot Salad
👥 3 Servings⏱️ Prep & Cook: 48h 55m⏳ Prep: 48h 15m🔥 Cook: 40 min👤 Carey Erasmus📖 bitsofcarey
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- oven
📝 Preparation Steps
1
The falafels: Place all the ingredients (except the olive oil) into a food processor and blend until well combined. Set aside while preparing the other elements.
olive oil (for drizzling)2 Tbspolive oil2 Tbspolive oil for drizzling
2
Roast beetroot wedges with olive oil, salt and thyme at 180°C in an oven or airfryer for ⏱️ 30 - 40 minutes. Cool to room temperature.
olive oil (for drizzling)2 Tbspolive oil2 Tbspolive oil for drizzling
3
Pickle the prepared radishes in the vinegar.
4
Mix all the zesty herb yoghurt ingredients together. Season to taste.
5
Time to cook the falafels. I used an airfryer. Scoop teaspoonful amounts on the airfryer rack, drizzle with olive oil and use "fry" setting for ⏱️ 5 - 7 minutes. Turn, halfway. These can also be deep fried or shallow fried. The mixture yields +- 12 falafels.
olive oil (for drizzling)2 Tbspolive oil2 Tbspolive oil for drizzling
6
While falafels are cooking, toss beetroot salad ingredients together.
7
Spread yoghurt sauce onto serving plates. Top with falafels and arrange salad on the side. Drizzle with good olive oil and garnish with extra coriander and mint leaves.
olive oil (for drizzling)2 Tbspolive oil2 Tbspolive oil for drizzling½ tsp ground coriander⅓ cup corianderfresh coriander (roughly chopped)1 Tbspfresh coriandermint leaves
Nutrition Facts
calories
516 kcal
fat Content
31 g
serving Size
1 serving
fiber Content
11 g
sugar Content
10 g
sodium Content
1397 mg
protein Content
17 g
trans Fat Content
1 g
cholesterol Content
65 mg
carbohydrate Content
45 g
saturated Fat Content
6 g
unsaturated Fat Content
23 g
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