150g of soaked cashew nuts
8g onion powder
15ml of lime juice
1 tsp dried yeast flakes
5 dates, finely chopped
2 cloves of garlic, finely chopped
Large pinch of chili flakes
Large pinch of smoked paprika
100g water
4g salt to taste
2g turmeric
200g fresh beetroot, grated
6g ginger root, finely chopped
350g canned chickpeas, drained
50ml chickpea water
2 cloves of garlic, finely chopped
60g gram (chickpea flour)
Large pinch of toasted ground cumin
Zest of 1 lime
1 tsp chiffonade coriander & chiffonade parsley
Large pinch of chili flakes
8g salt
2g finely crushed black pepper
6-8 long slices of baby cucumber
15ml olive oil
2g salt
3 turns of milled black pepper
3 -4 leaves of ripped fresh mint & dill
Squeeze of lemon juice and a little fresh micro-planed lemon
2g toasted pumpkin seeds & sunflower seeds
Blend the above to a very smooth puree and add just enough water to help it blend.
Place the beetroot, chickpeas, garlic, chickpea flour, cumin, chilli flakes, seasoning, ginger, lime and spices into the blender and blitz to a coarse dough. Using wet hands, roll the mixture into 50g balls, then chill to firm up for approx. 10 minutes. Pat with a little chickpea flour into small cakes.
Take 2 of the beetroot falafel cakes and season. Place a little olive oil into a pan and gently fry half of the cakes for 2 minutes each side, turning over until crisp, then place into the oven for 2-3 minutes at 180c.
Mix the above until nicely seasoned.
150g of soaked cashew nuts
8g onion powder
15ml of lime juice
1 tsp dried yeast flakes
5 dates, finely chopped
2 cloves of garlic, finely chopped
Large pinch of chili flakes
Large pinch of smoked paprika
100g water
4g salt to taste
2g turmeric
200g fresh beetroot, grated
6g ginger root, finely chopped
350g canned chickpeas, drained
50ml chickpea water
2 cloves of garlic, finely chopped
60g gram (chickpea flour)
Large pinch of toasted ground cumin
Zest of 1 lime
1 tsp chiffonade coriander & chiffonade parsley
Large pinch of chili flakes
8g salt
2g finely crushed black pepper
6-8 long slices of baby cucumber
15ml olive oil
2g salt
3 turns of milled black pepper
3 -4 leaves of ripped fresh mint & dill
Squeeze of lemon juice and a little fresh micro-planed lemon
2g toasted pumpkin seeds & sunflower seeds
Blend the above to a very smooth puree and add just enough water to help it blend.
Place the beetroot, chickpeas, garlic, chickpea flour, cumin, chilli flakes, seasoning, ginger, lime and spices into the blender and blitz to a coarse dough. Using wet hands, roll the mixture into 50g balls, then chill to firm up for approx. 10 minutes. Pat with a little chickpea flour into small cakes.
Take 2 of the beetroot falafel cakes and season. Place a little olive oil into a pan and gently fry half of the cakes for 2 minutes each side, turning over until crisp, then place into the oven for 2-3 minutes at 180c.
Mix the above until nicely seasoned.
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