• 175 g dried chickpeas
• 2 garlic cloves
• 75 g cooked beetroot
• 1 teaspoon cumin
• 3 sprigs of fresh mint
• 3 sprigs of parsley
• 1 tablespoon soft flour
• Salt and pepper
• 200 ml sunflower oil 
• 60 g baby spinach
• 5 radishes
• 1 mini cucumber
• 2 spring onions
• 2 small peppers (red, yellow)
• 1 teaspoon sesame seeds (black, white)
• ½ lemon
• 3 tablespoons olive oil

Beetroot falafel and mixed salad

Preparation time: 25 minutes
Cooking/baking time: 5 minutes
Cooling/marinating time: 12 hours/overnight
For: 2 portions


1. To make the falafel, soak the chickpeas overnight in plenty of cold water. Peel the garlic, add to the beetroot, cumin, herbs and drained chickpeas and blend finely. Stir in the flour and season with salt and pepper.

2. Form 10 balls from the falafel dough. Heat the sunflower oil and fry the balls for 4-5 minutes until crispy. Drain on kitchen paper.

3. Wash and dry the vegetables. Cut the radishes and cucumber into thin slices. Cut the spring onions and peppers into thin rings.

4. Finely grate the lemon peel, press out the juice and stir with the olive oil. Season with salt and pepper. Arrange the vegetables and falafel onto plates, drizzle with the lemon oil and sprinkle with the sesame seeds.

it's my match plate
it's my match plate
it's my match plate