Kale Falafel with Beetroot Tzatziki Recipe
These flavoursome Kale Falafel with Beetroot Tzatziki are sure to leave you feeling satisfied.
Makes 12
Ingredients:
1 tbsp oil
2 onions
3 garlic cloves
3 cups kale
2 tsp ground cumin
1 tsp smoked paprika
1 cup parsley
1 cup coriander
400g chickpeas, drained
1⁄4 cup tahini
2 tbsp lemon juice
1 cup quick oats
Light olive oil
1⁄4 cup toasted pine nuts, to serve
Mixed leaves and lemon cheeks, to serve
Beetroot Tzatziki (Makes 2 cups)
2 beetroot (about 350g)
100g goat’s cheese
2 tbsp olive oil
1 garlic clove
3⁄4 cup Greek-style yoghurt
1⁄4 cup dill
1 tbsp red wine vinegar
Method:
Preheat oven to 200 ̊C. To make beetroot tzatziki, wrap beetroot in foil. Cook in oven for 1 hour, or until tender when pierced with a knife.
Cool, remove skins and coarsely chop. Place beetroot, goat’s cheese, olive oil and garlic in a food processor. Process until smooth.
Remove to a bowl. Stir in yoghurt, chopped dill and vinegar. Season with salt and pepper.
Heat oil in a frying pan over a medium heat. Add chopped onions and crushed garlic. Cook, stirring, for 5 minutes, or until tender. Add shredded kale. Cook, stirring, for 1 minute or until just wilted. Stir in cumin and paprika. Cool.
Place kale mixture, parsley and coriander in a food processor. Process until finely chopped.
Add chickpeas, tahini, lemon juice and oats. Season with salt and pepper. Pulse until combined. Shape mixture into 1⁄4-cup patties. Refrigerate for 30 minutes.
Shallow-fry patties in oil, in batches, for 5 minutes on each side, or until golden and heated through.
Serve kale with beetroot tzatziki, pine nuts, mixed leaves and lemon wedges.