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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

Recipe labels

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

Ingredients

MetricUS
dried chickpeas
7.1 oz
water
water
raw beetroot
11 oz
onions
5.3 oz
olive oil
1.8 oz
ground cumin
2 tsp
breadcrumbs
2.5 oz
tahini
1 tbsp
fine sea salt
2.5 tsp
blanched almonds
1.1 oz
red wine vinegar
0.5 oz
sugar
1 tsp
fresh mint leaves
2.1 oz
cherry tomatoes
11 oz
pomegranate seeds
2.5 oz
pitta breads
6
houmous
houmous

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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