All Recipes

Beetroot falafel wrap

Prep

0-15 mins

Total

30 MIN

Servings

4 Servings

Ingredients

450 g

Tin Golden Circle® wedged beetroot

2 tbsp

Beetroot hummus

400 g

Can chickpeas in springwater

2 tbsp

Red onion, diced

1 

Clove garlic, crushed

- 

Handful fresh parsley leaves, chopped

1 tsp

Whole cumin seeds

3 tbsp

Chickpea flour

- 

Zest from ½ lemon

2 tbsp

Of olive oil

4 

Wraps

to serve 

Salad leaves

Instructions

Step 1

Place Golden Circle® Wedged Beetroot, drained chickpeas, red onion, garlic, parsley, whole cumin seeds, chickpea flour and lemon zest in a food processor.

Step 2

Process until mixture binds together but still has some texture. If the mixture is a bit too wet add a little extra chickpea flour. Season with salt and pepper to taste.

Step 3

Shape the mixture into 12 - 15 small patties. Place on a tray and refrigerate for 15 minutes.

Step 4

Heat 2 Tbsp of olive oil in a small frying pan and cook the falafels over medium to low heat for 3-4 minutes each side or until golden and hot.

Step 5

Serve with a wrap, 2 Tbsp beetroot hummus and Golden Circle® Wedged Beetroot.

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