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Baked beetroot falafel
30 m active | 12 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 305
  • Fat about 10g
  • Carbohydrates about 34g
  • Protein about 14g
This is needed
This is needed for 4 people
Falafel
  • 200 g dried chickpeas
  • 280 g raw beetroots, cut into pieces
  • 2 bunches parsley
  • 2 garlic clove
  • 2 tsp ground cumin
  • 1 organic lemon, use a little grated zest
  • 0.5 tsp ground coriander seeds
  • 1 tsp salt
  • a little olive oil
Dressing
  • 1 dl water
  • 2 organic lemon *-*
  • 4 tbsp cashew cream
  • 1 tsp ground cumin
  • 0.5 tsp salt
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And that's how it's done
And that's how it's done
Falafel
Soften the chickpeas in water for approx. 12 hrs., drain. In a blender, puree the chickpeas with all the other ingredients up to and including the lemon zest. With wet hands, shape the mixture into approx. 20 balls, place on a baking tray lined with baking paper. Flatten the balls slightly and brush with oil.
To bake
Approx. 15 mins. in the centre of an oven preheated to 190°C. Remove, turn over the balls, cook for a further 15 mins.
Dressing
In a blender, puree the lemon juice with all the other ingredients up to and including the salt. Serve the dressing with the falafel.