Beetroot & Feta Falafel

Name: Beetroot & Feta Falafel with Watercress Salad and Tzatziki
Total time: 40 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 Beetroot; 1 Mint; 3 Spring Onion; 1 Red Kidney Beans; 1.5 Ground Coriander; 1 Feta Cheese; 2 Gram Flour; ½ Cucumber; 1 Greek Style Natural Yoghurt; 30 Black Olives; 1 Baby Watercress; 4 Super Soft Tortillas with Whole Wheat; 1 Olive Oil

with Watercress Salad and Tzatziki

Recipe Development TeamPublished on June 01, 2017

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Falafel are traditionally made with chickpeas but Mimi has developed this pretty-in-pink version with kidney beans and beetroot. They're lovely to look at but even better to eat. Paired with peppery watercress and cooling tzatziki in a tortilla, you've got tonight's dinner all wrapped up!

Tags:

Veggie

•Summer

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active

DifficultyMedium

Ingredients

serving amount

Beetroot

Mint

Spring Onion

Red Kidney Beans

1.5

Ground Coriander

Feta Cheese

(Contains: Milk)

Gram Flour

Cucumber

(May contain traces of: Celery)

Greek Style Natural Yoghurt

(Contains: Milk)

Black Olives

Baby Watercress

Super Soft Tortillas with Whole Wheat

(Contains: Cereals containing gluten)

Not included in your delivery

Olive Oil

Nutritional information

Energy (kJ)2833 kJ

Energy (kcal)677 kcal

Fat31 g

of which saturates12 g

Carbohydrate65 g

of which sugars17 g

Protein31 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Mixing Bowl

•Potato Masher

•Baking Tray

•Bowl

Cooking Instructions and Tips

Preheat your oven to 220°C. Peel and grate the beetroot. Pick the mint leaves from their stalks and finely chop (discard the stalks). Remove the root from the spring onion and finely slice. Drain and rinse the kidney beans in a colander under cold running water.

Put the kidney beans in a mixing bowl and break them up with a potato masher (a few left whole is fine). Add the ground coriander, spring onion, grated beetroot and half the mint. Crumble in the feta, add the gram flour and combine evenly.

Shape the mixture into balls, six per person, then squish each one to flatten it slightly. Line a baking tray with some baking paper and lay the falafel out in a single layer. Bake on the top shelf of your oven for 15-20 mins.

Meanwhile, make the tzatziki! Cut the cucumber in half lengthways and scrape out the seeds with a spoon (discard the seeds). Chop into 1cm cubes. Pop in a small bowl and add the remaining mint and the yoghurt. Season with a small pinch of salt and a grind of black pepper and mix together.

Roughly chop the black olives and put them in a large bowl with the watercress. Drizzle over the olive oil (amount specified in ingredient list) and toss together.

Pop a frying pan on medium heat (no oil). Once hot, lay in a tortilla. Fry until lightly toasted, 1-2 mins each side. Remove to a plate and cover with foil to keep warm. Repeat with the other tortillas until you have two each. Take everything to the table so people can build their own wraps. We like to lay out a tortilla, add some salad, pop three falafel on top and finish with tzatziki before rolling up and tucking in. Enjoy!