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Kale Falafel with Beetroot Tzatziki

Kale Falafel with Beetroot Tzatziki

Kale Falafel with Beetroot Tzatziki

Kale Falafel with Beetroot Tzatziki. These flavoursome Kale Falafel with Beetroot Tzatziki are sure to leave you feeling satisfied. 

Makes 12

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
 

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.

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