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Method
Step 1
Place the tahini, chilled water and dried chilli flakes in a small jug. Season with pepper. Whisk until smooth and well combined.
Step 2
Heat half the oil in a large frying pan over medium-high heat. Cook the onion, turning halfway, for 5-6 mins, or until charred and just softened. Transfer to a plate. Heat remaining oil in the pan. Add the falafel and cook, turning, for 1-2 mins or until browned and heated through.
Step 3
Place salad leaves, beetroot, mint, dill and walnuts in a bowl and toss to combine. Divide salad among serving plates. Top with onion and falafel. Drizzle with tahini mixture and sprinkle with pomegranate seeds to serve.
Crunchy falafel and beetroot salad with spiced tahini
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
2 tbs hulled tahini
1 1/2 tbs chilled water
1 tsp dried chilli flakes
2 tbs olive oil
2 red onions, cut into wedges
225g pkt classic falafel balls, halved
120g pkt Coles 4 Leaf Salad Mix
250g cooked baby beetroot, cut into wedges
2 tbs mint leaves, torn
1/4 cup dill sprigs
2/3 cup (80g) walnuts, toasted
1/4 cup (40g) pomegranate seeds
Description
Try this falafel and beetroot salad for a tasty, meat-free meal. It’s a fuss-free recipe that’s finished with a spicy homemade dressing.
Method
Step 1
Place the tahini, chilled water and dried chilli flakes in a small jug. Season with pepper. Whisk until smooth and well combined.
Step 2
Heat half the oil in a large frying pan over medium-high heat. Cook the onion, turning halfway, for 5-6 mins, or until charred and just softened. Transfer to a plate. Heat remaining oil in the pan. Add the falafel and cook, turning, for 1-2 mins or until browned and heated through.
Step 3
Place salad leaves, beetroot, mint, dill and walnuts in a bowl and toss to combine. Divide salad among serving plates. Top with onion and falafel. Drizzle with tahini mixture and sprinkle with pomegranate seeds to serve.
