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Beetroot Harissa Falafel with Tomato Pomegranate Salad

Beetroot Harissa Falafel with Tomato Pomegranate Salad
4.9 23 évaluations
Prép. 20min
Total 12h 45min
6 portions
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Ingrédients

  • 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)

Niveau

facile

Infos nut. par 1 portion

Sodium 1318.1 mg
Protides 16.6 g
Calories 2474.6 kJ / 591.5 kcal
Lipides 30 g
Fibre 12.4 g
Graisses saturées 4 g
Glucides 69.1 g

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Également présenté dans

Pink with Purpose 10 Recettes
Royaume-Uni et Irlande
Plant-based Around the World 15 Recettes
Royaume-Uni et Irlande

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