Beet falafel with tahini & garlic dressing

Name: Beet falafel with tahini & garlic dressing
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 150 g raw beetroot, peeled and coarsely grated; 400 g can chickpeas, drained and rinsed; 2 clove/s garlic, crushed; 50 g gram flour; 1 tsp ground cumin; ½ tsp sea salt; 1 tsp sumac, plus extra to serve; 50 g sesame seeds

This beetroot, chickpea and spice falafal can be made ahead, stored in the freezer and cooked from frozen, making it perfect party food. The creamy, nutty tahini and garlic dressing takes just 10 mins to prep – make and serve fresh on the day.

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Vegetarian

Serves4
CourseBuffet
Prepare25 mins
Cook10 mins
Total time35 mins
Plus2 hours freezing

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Ingredients

150g raw beetroot, peeled and coarsely grated
400g can chickpeas, drained and rinsed
2 clove/s garlic, crushed
50g gram flour
1 tsp ground cumin
½ tsp sea salt
1 tsp sumac, plus extra to serve
50g sesame seeds

TO COOK AND SERVE

2 red onions, finely sliced
150g pack mixed radishes, finely sliced
1 lemon, juiced
50g Cooks' Ingredients Tahini
1 tsp clear honey
1 clove/s garlic, crushed
3 tbsp olive oil
300g pack Crosta & Mollica Piadina Flatbreads, warmed, to serve
1 red chicory, leaves separated

Method

Place the beetroot, chickpeas, garlic, gram flour, cumin, salt and sumac in a blender and blitz to a rough paste. Using wet hands, roll into 16 walnut sized balls and dip in the sesame seeds, flattening each into a patty.
To freeze at this point, place on a tray (that will fit in the freezer) lined with parchment, cover and freeze for 2 hours before removing to a labelled food bag to store in the freezer (for up to 1 month).
To cook, steep the onions and radishes in lemon juice for 10 minutes. Stir the tahini with honey and garlic, season and loosen with 2-3 tbsp water until the consistency of single cream.
Preheat the oven to a low heat. Add 2 tbsp olive oil to a frying pan and gently fry half the falafel from frozen for 8-10 minutes, turning frequently until crisp on each side. Cook until piping hot throughout. Remove and keep warm in the oven while the rest cook.
Serve with the red onions and radishes, toasted flatbreads, tahini sauce, red chicory and more sumac. Do not reheat again once cooled.