Falafel With Beetroot And Mixed Green Salad Recipe

Name: Falafel With Beetroot And Mixed Green Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None green onion, chopped finely; 1 tsp ground coriander; 1 tsp ground cumin; 1/2 cup frozen peas, thawed; 1/2 cup loosely packed cilantro leaves; 1/2 cup loosely packed mint leaves; 8 oz drained canned chickpeas, rinsed; 1 None egg white; 1/2 cup dry breadcrumbs; 1 lb baby beets; 2 oz snow pea shoots (or additional mesclun, if unavailable); 1 oz mesclun; 1 small cucumber, cut into ribbons; 4 oz snow peas, trimmed and sliced thinly; 2 tsp olive oil; 2 tbsp plain yogurt; 1 small clove garlic, crushed

Servings: persons

1 None green onion, chopped finely
1 tsp ground coriander
1 tsp ground cumin
1/2 cup frozen peas, thawed
1/2 cup loosely packed cilantro leaves
1/2 cup loosely packed mint leaves
8 oz drained canned chickpeas, rinsed
1 None egg white
1/2 cup dry breadcrumbs
1 lb baby beets
2 oz snow pea shoots (or additional mesclun, if unavailable)
1 oz mesclun
1 small cucumber, cut into ribbons
4 oz snow peas, trimmed and sliced thinly
2 tsp olive oil
2 tbsp plain yogurt
1 small clove garlic, crushed

1
Blend or process onion, spices, peas, cilantro, mint, chickpeas, egg white and breadcrumbs until mixture forms a coarse paste; season. Shape level tablespoons of mixture into balls. Place on parchment paper-lined tray; cover. Refrigerate for 30 mins.
2
Meanwhile, trim beets, leaving 3/4-inch stem attached. Boil, steam or microwave beets until tender; drain. When cool enough to handle, peel beets.
3
Combine snow pea shoots, mesclun, cucumber, snow peas and beets on serving plates.
4
Heat oil in medium skillet on medium-high heat. Cook falafel until browned lightly and heated through.
5
Meanwhile, for the yogurt and garlic dressing, combine yogurt, 1 tbsp water and garlic in small bowl; season to taste. Top salad with falafel and drizzle with dressing.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 None green onion, chopped finely, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 cup frozen peas, thawed, and more.

Yes, Falafel With Beetroot And Mixed Green Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Falafel With Beetroot And Mixed Green Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions