Main Meal

Beetroot Falafel with Moroccan salad pot

Prep: 30 minutes Cook: 40 minutes Serves: 10 Print

Ingredients

For the Falafel
  • 170g Paxo Sage and Onion Stuffing Mix
  • 400ml boiling water
  • 2 x 400g can chickpeas, drained
  • 4 cloves garlic, crushed
  • 1 ½ tbsp ground cumin
  • 1½ tbsp juice of lemon juice
  • Salt and pepper to season
  • 450g ready-cooked beetroot, grated
 For the Salad
  • 300g mixed leaf salad
  • 1 green pepper, seeded and diced
  • 1 red pepper, seeded and diced
  • 1 yellow pepper, seeded and diced
  • 500g cherry tomatoes
 For the Dressing
  • 200ml olive oil
  • 1 lemon, zested and juiced
  • 2tbsp cider vinegar
  • 1 ½ tsp paprika
  • ¼ tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 clove garlic, crushed
  • 10g fresh parsley, chopped

Allergens

Please check the ingredients declaration on the products you use making this recipe.
Cereals containing gluten
Milk
Celery

Suitable for

Vegetarian

Method

  1. Pre heat oven to 200oC gas mark 7.
  2. In a bowl, combine the Paxo Sage and Onion Stuffing Mix with boiling water. Set aside until cooled.
  3. Place the chickpeas, garlic, cumin and lemon juice into a food processor and blend.
  4. Combine the chickpea mix with the Paxo Sage and Onion stuffing and the beetroot. Divide into 50 and mould each one into a disc shape, place on an oiled tray.
  5. Bake in the oven for 30 minutes.
  6. For the salad, mix the salad ingredients together in a bowl,
  7. Mix all the ingredients for the dressing.
  8. To serve, place the salad on to a plate, top with cooked Falafels and drizzle with dressing.
Chef Tips: Great served as it is or as an offer with flatbread and hummus as a side.
 
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