Beetroot Falafel and Quinoa Salad
250g Cooked Beetroot
1 Small Red Onion
3 Garlic Cloves
2 x 400g tins Chickpeas, drained
Juice and Zest of 1 Lemon
1 pot Fresh Coriander
2 tsp Ground Cumin
2 tsp Paprika
70g Plain Flour, plus extra for rolling
Sea Salt and Black Pepper
Sunflower Oil to fry
120g Tri Colour Quinoa
4 Spring Onions
2 Celery Sticks
100g Greek Yogurt
1 flat tsp Chilli Powder
Juice ½ lime
Peel and finely chop the red onion then peel and mince the garlic.
Chop the coriander and beetroot into small pieces.
Put the chickpeas, onion, garlic, coriander, beetroot, cumin, paprika, flour, lemon juice and zest into a food processor and blitz until almost smooth. Put into a bowl, season with some salt and pepper and put in the fridge for 30 minutes to firm up.
Meanwhile, to make the salad, first cook the quinoa as directed on the pack.
Wipe the spring onions and finely chop along with the peppers and the celery and mix these with the cooked quinoa.
Seperately, mix the yogurt, lime juice and chilli powder together and keep to one side.
Remove the falafel mixture from the fridge and divide it into 16 – about 45g each.
Roll each piece into a ball, flatten slightly, dust in some flour, then fry in batches in the oil for about 3 minutes each side – keep warm while you cook the rest.
Serve the falafel on the quinoa salad alongside the chilli lime yogurt.