Name: Falafel with beetroot and mixed green salad
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 1 green onion (scallion), chopped finely; 1 teaspoon each ground cumin and coriander; 1/2 cup (60g) frozen peas, thawed; 1/2 cup each loosely packed fresh coriander (cilantro) and mint leaves; 250 gram (8 ounces) canned chickpeas (garbanzo beans), rinsed, drained; 1 egg white; 1/2 cup (35g) stale breadcrumbs; 500 gram (1 pound) fresh baby beetroot (beets); 60 gram (2 ounces) snow pea tendrils; 30 gram (1 ounce) mesclun; 1 lebanese cucumber (130g), cut into ribbons; 125 gram (4 ounces) sugar snap peas, trimmed, sliced thinly; 2 teaspoon olive oil; 2 tablespoon skim-milk yoghurt; 1 tablespoon water; 1 small clove garlic, crushed

Falafel with beetroot and mixed green salad

Drizzled in a garlic yoghurt sauce, this colourful salad is full of flavour and nutrition.

felafel with beetroot and mixed green salad

Ingredients

1 green onion (scallion), chopped finely

1 teaspoon each ground cumin and coriander

1/2 cup (60g) frozen peas, thawed

1/2 cup each loosely packed fresh coriander (cilantro) and mint leaves

250 gram (8 ounces) canned chickpeas (garbanzo beans), rinsed, drained

1 egg white

1/2 cup (35g) stale breadcrumbs

500 gram (1 pound) fresh baby beetroot (beets)

60 gram (2 ounces) snow pea tendrils

30 gram (1 ounce) mesclun

1 lebanese cucumber (130g), cut into ribbons

125 gram (4 ounces) sugar snap peas, trimmed, sliced thinly

2 teaspoon olive oil

2 tablespoon skim-milk yoghurt

1 tablespoon water

1 small clove garlic, crushed

Method

1.Blend or process onion, spices, peas, coriander, mint, chickpeas, egg white and breadcrumbs until mixture forms a coarse paste; season. Shape level tablespoons of mixture into balls. Place on baking paper-lined tray, cover; refrigerate 30 minutes.

2.Meanwhile, trim beetroot, leaving 2cm (¾ inch) of stem attached. Boil, steam or microwave beetroot until tender; drain. When cool enough to handle, peel beetroot.

3.Combine tendrils, mesclun, cucumber, sugar snap peas and beetroot on serving plates.

4.Heat oil in medium frying pan; cook falafel until browned lightly and heated through.

5.Meanwhile, to make yoghurt and garlic dressing, combine yoghurt, water and garlic in small bowl; season to taste.

6.Top salad with falafel and drizzle with dressing.

Use a vegetable peeler to slice the cucumber lengthways into thin ribbons. If snow pea tendrils are unavailable, replace them with extra mesclun. Use disposable gloves when handling beetroot to stop it from staining your hands.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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