Beetroot Falafels with a Creamy Beetroot Dip
40 mins
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
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