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Waitrose Bunched Beetroot500g
500gItem price
£2.00Price per unit
£4/kgThis 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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,798kJ/ 670kcals |
---|---|
Fat | 35g |
Saturated Fat | 5.5g |
Carbohydrates | 62g |
Sugars | 10g |
Fibre | 10.1g |
Protein | 21g |
Salt | 1.9g |
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£11.79/kg