Chickpea Falafels with Beetroot Relish
4 people
25 minutes
30 minutes
Ingredients
- 1 tsp Baking Powder
- 0.25 tsp Black Pepper
- 1 tin Chickpeas drained and rinsed
- 1 tsp Ground Cinnamon
- 2 tsp Ground Coriander
- 50 g Polenta for dusting
- 4 tbsp SuperValu Dried Mixed Herbs
- 2 cloves SuperValu Garlic finely chopped
- 150 g SuperValu Ground Almonds
- 1 tsp SuperValu Honey
- 0.5 - SuperValu Lemon zest and juice
- 1 tbsp SuperValu Olive Oil
- 1 tsp SuperValu Salt
- 2 - SuperValu Shallots finely chopped
- 2 tsp Supervalu Ground Cumin
- 2 tsp Turmeric
To Serve
-
4
large
SuperValu Pitta Bread
toasted
-
0
-
SuperValu Signature Tastes Beetroot Relish
Yoghurt Dressing
-
0
-
Black Pepper
-
100
ml
Greek Yoghurt
-
2
tbsp
SuperValu Dried Mixed Herbs
-
1
-
SuperValu Lemon
juice and zest
-
1
tbsp
SuperValu Olive Oil
-
0
-
SuperValu Salt
Method
- Place chickpeas, ground almond, shallot, garlic, herbs, lemon zest and juice, spices, baking powder, salt and pepper in a food processor and blend until smoothish.
- If you need to, add a bit more lemon juice to get it moving but not a lot.
- Taste and adjust seasoning.
- Mould into cakes and put in the fridge to firm up for a while or overnight.
- Preheat the oven to 200˚C/400˚F.
- Meanwhile prepare the yoghurt dressing. Combine in a small bowl; the yoghurt, lemon juice and zest, mint, olive oil and black pepper. Keep aside until needed.
- Roll the patties in some polenta to lightly coat all sides. And place on a greased baking tray.
- Drizzle with olive oil and roast in the oven for 25 minutes until slightly browned and serve with beetroot relish and yoghurt dressing in a flatbread.
