Beetroot Harissa Falafel with Tomato Pomegranate Salad

Beetroot Harissa Falafel with Tomato Pomegranate Salad

4.8 24 avaliação

Preparação 20min

Total 12h 45min

6 portions

Ingredientes

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)

Dificuldade

fácil

Nutrição por 1 portion

Sódio 1318.1 mg

Proteína 16.6 g

Energia 2474.6 kJ / 591.5 kcal

Gordura 30 g

Fibra 12.4 g

Gordura saturada 4 g

Hidratos de carbono 69.1 g

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Também apresentado em

Pink with Purpose 10 Receitas
Reino Unido e Irlanda

Plant-based Around the World 15 Receitas
Reino Unido e Irlanda

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