Beetroot Harissa Falafel with Tomato Pomegranate Salad

Beetroot Harissa Falafel with Tomato Pomegranate Salad

4.9 17 valutazioni

Prep. 20min

Totale 12h 45min

6 portions

Ingredienti

dried chickpeas
200 g
water for soaking
raw beetroot peeled, cut in pieces (4 cm)
300 g
onions quartered
150 g
olive oil
50 g
ground cumin
2 tsp
breadcrumbs
70 g
tahini
1 Tbsp
fine sea salt
2 ½ tsp
blanched almonds
30 g
red wine vinegar
15 g
sugar
1 tsp
fresh mint leaves roughly chopped
60 g
cherry tomatoes halved
300 g
pomegranate seeds
70 g
pitta breads for serving (see tip)
6
houmous for serving (see tip)

Valori nutritivi per 1 portion

Calorie 591.5 kcal / 2474.6 kJ

Proteine 16.6 g

Grassi 30 g

Carboidrati 69.1 g

Fibre 12.4 g

Grassi saturi 4 g

Sodio 1318.1 mg

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Presente anche in

Plant-based Around the World 15 ricette
Regno Unito e Irlanda

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