Chickpea Falafels with Beetroot Relish

Falafels Main Falafels Main
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

  1. 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.
  2. If you need to, add a bit more lemon juice to get it moving but not a lot.
  3. Taste and adjust seasoning.
  4. Mould into cakes and put in the fridge to firm up for a while or overnight.
  5. Preheat the oven to 200˚C/400˚F.
  6. 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.
  7. Roll the patties in some polenta to lightly coat all sides. And place on a greased baking tray.
  8. 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.
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