Beetroot and Broad Beans

After an amazing dinner at Albert Street Food and Wine last night, tonight it's back to something more plain and simple.

As much as I love to eat meaty dishes, it's nice to have a lighter vegetarian option every so often. After the excess of last night, in both the food and wine department, this was the perfect meal.

Falafel are usually made only with chickpeas, but this version packs a flavour and colour punch with a mixture of beetroot, chickpeas and broad beans. Being oven baked, rather than fried, they are a healthier version too. Wrap them up with a tasty parsley salad and some yoghurt sauce and you have a great tasting meal.  Perfect as a light summer dinner or an easy lunch.

You can make the falafel in advance and keep them in the fridge, so this recipe is great when you want to prepare ahead. Just make sure you cover the baking tray, otherwise the fridge will take on a very garlicky aroma!

Beetroot, Chickpea and Broad Bean Falafel

 

1 small onion, chopped
2 cloves garlic, chopped
1/2 cup coriander leaves and stalks
400g can chickpeas, drained and rinsed
200g frozen broad beans, cooked as per packet instructions, drained and cooled
2 medium beetroot, peeled and chopped
2 Tbs tahini
2 tsp ground cumin
Mountain bread or other wraps to serve

Place all ingredients, other than bread, in a food processor and whiz until it reaches a pasty consistency.
Scrape down the sides as you go to make sure everything is mixed together well.
Season to taste.
Roll tablespoon sized amounts into balls and place on a tray lined with baking paper.
Refrigerate until ready to use.
Pre-heat oven to 180 degrees.
Spray falafel with oil spray and bake for 25 to 30 mins or until crispy on the outside and soft in the middle.

Yoghurt Sauce

1 cup natural yoghurt
1 Tbs mint, chopped
1 tsp sumac

Combine yoghurt and mint in a small bowl. Sprinkle sumac over the top.

 

Parsley Salad

1 cup parsley leaves
A handful of mixed salad leaves, rocket or baby spinach
10 cherry tomatoes, quartered
A drizzle each of extra virgin olive oil and verjuice to dress

Mix parsley, salad leaves and cherry tomatoes in a bowl.
Drizzle over oil and verjuice and toss to combine