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!
Equipment
- We used a Le Creuset fry pan to fry the falafel
Ingredients
- 1 packet falafel mix
- Vegetable oil for shallow frying
- 300 g raw beetroot peeled & grated
- 1 can chickpeas drained
- 3 tbsp coconut yoghurt
- 2 tbsp tahini
- 2 cloves garlic
- 1 tsp cumin
- A handful coriander
- A handful mint
- ½ tsp chilli flakes
- 4 tbsp Olivado olive oil
- 1 lemon zest and juice
- 3 medjool dates
- 50 g Alison's Pantry walnuts
- Salt & pepper
Instructions
- 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!