Beetroot falafel

Ingredients for 2 servings:

• 200 g chickpeas from the can, drained
• 1 onion(s), chopped
• 250 g beetroot, cooked, coarsely grated
• 3 tbsp rapeseed oil
• 1 tsp cayenne pepper
• 1 tsp cumin
• 50 g breadcrumbs
• 2 egg yolks
• 1 tsp tahini
• 125 g natural yogurt
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 125 g arugula
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

with rocket salad, vegetarian

Sauté the onions in 1 tablespoon of oil until translucent. Add the spices and breadcrumbs and sauté. Puree the chickpeas with the onion mix and 2/3 of the beetroot. Add the egg yolks, remaining beetroot, and tahini, and season. Roll into 8 falafel. Fry the falafel in 2 tablespoons of oil. Mix the yogurt with a little olive oil and season. Mix the vinegar, honey, a little salt, pepper, and 1 tablespoon of olive oil. Mix the dressing with the arugula. Serve the falafel with the yogurt dip and salad.