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Beetroot falafel with toasted halloumi cheese

Category: Starter

Preparation time:
40 minutes
Cooking time:
10 minutes
Difficulty:
middle

What you'll need and how to make this dish

Ingredients

  • Olive oil
  • 1 x 250 g pack of halloumi cheese
  • 1 medium onion
  • peeled and sliced
  • 2 teaspoons cumin seeds
  • ground to a fine powder coffee grinder or a mortar and pestle
  • 1 teaspoon of coriander seeds
  • ground to a fine powder coffee grinder or a mortar and pestle
  • 1 teaspoon of fenugreek seeds
  • ground to a fine powder coffee grinder or a mortar and pestle
  • 1 teaspoon of chilli powder
  • 1 tablespoon of freshly chopped parsley
  • 1 free range egg
  • 300 g (10.5 oz) pre cooked (but not pickled) beetroot. Trimmed
  • peeled and very roughly chopped
  • 100g (4 oz) breadcrumbs
  • 2 x 400g cans of chickpeas drain and rinsed well under cold running water
  • 1 tablespoon light tahini
  • Salt and freshly ground black pepper
  • 300 ml yogurt
  • 1 tablespoon light tahini

Method

  • Add a tablespoon or so of the olive oil to a frying pan and give it a good twist of black pepper.
  • Sauté the onions over a low heat for about 5 minutes - don't brown them.
  • Add the cumin seeds and fry for a further minute or so.
  • Allow to cool for a few minutes then add to a food processor with a metal blade. Don't run until all of the ingredients have been added
  • Add to this; the beetroot
  • chickpeas
  • 1 tablespoon of tahini
  • the breadcrumbs and the egg.
  • Blitz to a rough consistency
  • don't over-blend. Aim for some texture
  • not babyfood.
  • Ideally
  • leave the mixture to rest for 30 minutes or more before cooking to allow the breadcrumbs to rehydrate a little
  • Using you hands
  • form into about 20 golf-ball sized balls and them flatten into patties. A great tip from Jamie Oliver's 15 minutes meals
  • when moulding falafels is to wet your hands first. This prevents the gooey mixture from sticking to your hands.
  • Gently shallow fry for 15 to 20 minutes until crusted and caramelised on the outside.
  • Meanwhile
  • slice the halloumi width-wise into about 10 slices
  • spray with olive oil and griddle until nicely toasted - it won't melt.
  • Mix a tablespoon or so of the tahini into the yogurt
  • season and mix well to serve as a dip.