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
Who’s it suitable for? Vegetarian
Beetroot falafel patty
(Makes 6 portions)
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
Root vegetable chips
1 large sweet potato
Pre-heat oven to 220C/200C fan/gas 6 and line two medium-sized baking trays with baking paper.
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.
In a frying pan, heat 1 tbsp olive oil and fry the onions until softened. Add the cumin and cook together for 1 minute
Add the onion mixture into a food processor along with the grated beetroot, chickpeas, breadcrumbs, flaxseed, kefir, egg , tahini, and
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.
With damp hands, shape the mixture into about 6 burgers and space on to the remaining baking tray.
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.
Serve with a wholegrain bun, rocket, onion, and ferments.
Uneaten falafel burgers should be stored in an airtight container in the fridge for up to 4 days.