serves

6 portions

 

ingredients

beetroot falafel patty

1 tbsp olive oil
1 red onion finely chopped
2 tsp ground cumin
400g raw beetroot coarsely grated
2 x 400g cans chickpeas, drained
1 slice sourdough into breadcrumbs
2 heaped tbsp flaxseed
2 tbsp kefir yoghurt
1 medium egg
1 tbsp rice flour
1 tbsp tahini paste
salt
pepper
olive oil

root vegetable chips

1 large sweet potato
½ celeriac

serving suggestion

ferments
onion
rocket
wholegrain bun

 

nutritional information

(per portion)
energy in kcal 637
fibre 18g
fat 15g, and of which saturates 2.6g
carbohydrates 87g, and of which sugars 29g
protein 20g
allergens eggs, milk, gluten

 

method

  1. Pre-heat oven to 220C/200C fan/gas 6 and line two medium-sized baking trays with baking paper.
  2. Peel and slice the sweet potato and celeriac into chips. Place onto one of the baking
    trays, drizzle with olive oil, season and set aside.
  3. In a frying pan, heat 1 tbsp olive oil and fry the onions until softened. Add the cumin and cook together for 1 minute
  4. Add the onion mixture into a food processor along with the grated beetroot, chickpeas, breadcrumbs, flaxseed, kefir, egg , tahini, and
    rice flour
  5. Mix to a rough paste, then scrape into a bowl and season well with salt and pepper. If the mixture is sticky add a little more flour.
  6. With damp hands, shape the mixture into about 6 burgers and space on to the remaining baking tray.
  7. Brush the burgers with a little olive oil and place into the oven alongside the root vegetable chips and bake for 35 – 40 mins until crisp and hot through.
  8. Serve with a wholegrain bun, rocket, onion, and ferments.

 

storage

Uneaten falafel burgers should be stored in an airtight container in the fridge for up to 4 days.