Green falafel with yogurt & roast beets

Name: Green falafel with yogurt & roast beets
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Ingredients: 330 g pouch Fresh Beetroot; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp ground coriander; 25 g pack flat leaf parsley, leaves picked, stalks finely chopped; 25 g pack coriander, leaves picked, stalks finely chopped; 1 green chilli, chopped; 2 clove/s cloves garlic, crushed; 5 salad onions, trimmed and finely sliced; 120 g frozen peas, defrosted; 400 g can chickpeas, rinsed and drained; 15 g gram flour; 1 lemon, juice of ½, ½ cut into wedges; 4 essential Waitrose Wholemeal Pitta; 6 tbsp Essential Fat Free Greek Style Natural Yogurt (or vegan yogurt alternative)

Using peas as well as the traditional chickpeas gives these delicious falafel added fibre, plus they’re a source of veggie protein. Baking rather than frying means less fat is needed.

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VegetarianHealthyHigh fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare25 mins
Cook35 mins
Total time1 hr

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Ingredients

330g pouch Fresh Beetroot
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
25g pack flat leaf parsley, leaves picked, stalks finely chopped
25g pack coriander, leaves picked, stalks finely chopped
1 green chilli, chopped
2 clove/s cloves garlic, crushed
5 salad onions, trimmed and finely sliced
120g frozen peas, defrosted
400g can chickpeas, rinsed and drained
15g gram flour
1 lemon, juice of ½, ½ cut into wedges
4 essential Waitrose Wholemeal Pitta
6 tbsp Essential Fat Free Greek Style Natural Yogurt (or vegan yogurt alternative)

Method

Preheat the oven to 190ºC, gas mark 5. Cut the beetroot into bitesized wedges and coat with ½ tbsp olive oil. Season and spread out in a small roasting tin.
Toast the spices in a dry frying pan over a medium heat for 90 seconds, stirring until fragrant. Tip into a blender with the herb stalks and ½ the herb leaves. Add the chilli, garlic, salad onions and peas; pulse to finely chop, stopping to stir with a spatula when it catches. Once a rough paste forms, stir in the chickpeas and blend again, stopping and stirring as before, until mostly smooth (a few chunks are fine) and holding together. Scrape into a bowl and stir in the gram flour; season.
Brush ½ tbsp oil over a baking tray; space 16 tablespoonfuls of the mixture across it. Dipping your fingers in the remaining 1 tbsp oil, shape them into patties, coating lightly with oil. Bake both the beetroot and the falafel for 30 minutes, carefully turning the falafel over halfway through, until golden brown beneath. Leave the falafel to firm up for a few minutes and season the beetroot with lemon juice.
Toast the pitta and serve alongside the falafel and beetroot wedges with the yogurt, remaining herb leaves and lemon wedges to squeeze over.