Beetroot Falafels with a Creamy Beetroot Dip

40 Minutes

2-4 Servings

Introduction

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Steps

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

How to make

This item is connected to a text field in your Content Manager. Double click on the dataset icon to add your own content. Want to view and manage all your collections? Click on the Content Manager button on the panel to your left. Here, you can update your items, add new fields, create dynamic pages and more.

Your collection is already set up with fields and content. Add your own by editing each field, or import CSV files to your Content Manager. You can create fields for rich text, images, videos and more. Remember to click Sync, so visitors can see your collections on your live site. You can add as many collections as you need.

Use input elements like custom forms and fields to collect info from your site visitors and store it in your Database Collections. Make sure all your elements Connect to Data, and Preview your Live Site to check that everything is correctly binded.

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