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Main courses · Vegetarian

Beetroot Harissa Falafel with Tomato Pomegranate Salad

★ 4.824 ratings

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Details

Difficulty
Easy
Prep
20 min
Active
20 min
Cook
765 min
Total
765 min
Yield
6 portions

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Category
Main coursesVegetarian
Time
Longer
Nutrition
High fibre
Diet
VeganPlant based
Difficulty
Easy
Rating
Proven favourite

Ingredients

MetricUS
dried chickpeas
200 g
water
water
raw beetroot
300 g
onions
150 g
olive oil
50 g
ground cumin
2 tsp
breadcrumbs
70 g
tahini
1 tbsp
fine sea salt
2.5 tsp
blanched almonds
30 g
red wine vinegar
15 g
sugar
1 tsp
fresh mint leaves
60 g
cherry tomatoes
300 g
pomegranate seeds
70 g
pitta breads
6
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Nutritionper portion

Nutrition values

Recipe total uses the original yield. Choose Custom to change portions.

Protein
16.6 g
Energy
2,474.8 kJ
Calories
591.5 kcal
Fat
30 g
Fibre
12.4 g
Carbohydrates
69.1 g

From the original recipe

Categories
Baking - savoury, Main dishes - other, Main dishes - vegetarian
Dish types
Vegetarian
Meal types
Main Course
Dietary
Vegan, Vegetarian, Dairy-Free
Health
High Fiber
Cuisines
Middle Eastern
Occasions
Party
Equipment
large bowl, large plate, oven, refrigerator, reusable wrap or cling film, roasting tins
Collections
Pink with Purpose, Plant-based Around the World, Veggie Victories
Original tags
Vegan, Vegetarian, Mid East, Everyday, Party, Easy

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