Beetroot Falafels with a Creamy Beetroot Dip

40 Minutes

2-4 servings

Introduction

This is such a versatile recipe. You can enjoy them as little pink canapes with some pink fizz. Equally they are delicious served with a tortilla wrap with handfulls of salad, and even some smoked salmon

Beetroot Falafels with a Creamy Beetroot Dip

Ingredients

Ingredients for Falafels

1 x 400gm can of chickpeas drained

1 x jar of our Beetroot & Orange Chutney

https://www.puckettspickles.co.uk/product-page/beetroot-ornage

50 gm fresh breadcrumbs

1 x good glug of rapeseed oil

How to make

Method

Pre-heat the oven too 200C or 180C fan

Put all the ingredients into a food processor and whizz till as fine as couscous

Add the oil and give a gentle blitz until all combined

Tip out the mixture onto a chopping board

Using your hands roll the mixture into 18 balls

Place evenly on an oven tray

Brush with some rapeseed oil

Bake for 20-25 mins until crisp.

Beetroot Dip

Mix a tablespoon of our Beetroot & Orange Chutney with 100gm of cream cheese. serve with some fresh dill

Ingredients

Ingredients for Falafels

1 x 400gm can of chickpeas drained

1 x jar of our Beetroot & Orange Chutney

https://www.puckettspickles.co.uk/product-page/beetroot-ornage

50 gm fresh breadcrumbs

1 x good glug of rapeseed oil