Meatless Monday:Beetroot falafel with squash on flatbread


We have just harvested the last of the beetroot from the garden and, looking for a way to use them up, thought of beetroot falafel. This would make a tasty addition to a New Year buffet. For a buffet make smaller falafel and flatbreads. Scale up the quantities according to the number of people you are catering for. Falafel is also good for a packed lunch as it can be enjoyed cold.

Beetroot falafel with squash on flatbreads.

Serves 2 or 4 on a buffet

You will need

A thick slice of squash, cut into slices, roasted at 180 degrees for around 30 minutes, then remove skin and dice.

For the falafel
150g beetroot, peeled and chopped (the weight is the peeled weight)
1 small onion, finely chopped
1 can organic chickpeas
1 1/2 tbsp tahini
1 tbsp chickpea flour
Olive oil spray for greasing

For the flatbread (makes 2)
50g rye or spelt flour + extra for flouring 
1 tbsp oil
pinch salt 
50ml warm water

To top 
Chopped fresh mint with 2 tbsp coconut cream

Beetroot leaves to garnish (optional)

To make the falafel
Place the beetroot and onion in a blender and blitz until smooth. Add the chickpeas, tahini, and coriander and pulse until smooth.  Stir in the chickpea flour. 
Using 2 tablespoons, shape the mixture into 8-10 falafel and place on a greased baking tray. 
Bake for 20-25 minutes until crisp.

To make the flatbread
Place the flour and salt in a bowl. Add the water and oil, a little at a time and mix. 
Knead for a few minutes then divide the dough into two and roll each piece into a ball. On a floured board roll out each piece into a circle.  
Lightly grease a frying pan and on a medium heat cook each flatbread for 1-2 minutes on each side. 

To serve place the falafel and squash on the flatbread and top with the mint stirred into the coconut cream

Enjoy 
Janet x


Recipe Copyright © 2015 40plusandalliswell

1 comment:

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