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!
Prep Time 10 minutes
Cook time 10 minutes
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
We used a Le Creuset fry pan to fry the falafel
- 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-
- Make the falafel according to packet instructions. Serve hot with dip and devour!