These little crunchy golden pillows are the perfect appetiser or party snack. The crispy fried goodness of the falafel alongside the fresh, earthy and zesty beetroot dip is a match made in heaven!

Serves 4
Prep Time 10 minutes
Cook time 10 minutes

Ingredients

1 packet Falafel Mix (We Love Lisa’s)
Vegetable oil for shallow frying
300g Raw Beetroot, peeled, grated
1 can Chickpeas –  drained
3 tbsp Coconut Yoghurt (we love The Coconut Collaborative)
2 tbsp Tahini
2 cloves Garlic
1 tsp Cumin
A handful Coriander
A handful Mint
½ tsp Chilli flakes
4 Tbsp Olive oil (we love Olivado)
1 Lemon – zest and juice
3 Medjool Dates
50g Walnuts (we love Alisons Pantry)
Salt & peppers

Kitchen Equipment

We used a Le Creuset fry pan to fry the falafel

Method

  1. Place the raw grated beetroot, chickpeas, coconut yoghurt, tahini, garlic, cumin, coriander, mint, chilli flakes, olive oil, lemon zest and juice, dates, walnuts and salt and pepper into a food processor or strong blender, and process until smooth. Taste test and adjust seasonings as desired with more salt or chilli – set aside.

If the hummus is too thick, add a little water to make it desired consistency-

  1. Make the falafel according to packet instructions. Serve hot with dip and devour!

 

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