Beetroot Falafel on Flatbread with Guacamole

Name: Beetroot Falafel on Flatbread with Guacamole
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: Beetroot Falafel; 100 g (3-4 small) raw beetroot, peeled & finely grated; 1 large carrot, peeled & finely grated; 1 small onion, finely chopped; 1 x 400 g tin chickpeas, drained & rinsed; 2 garlic cloves, finely grated (optional); 1 Tbsp (15 ml) harissa paste; 1 tsp (5 ml) ground coriander; 1½ tsp (7.5 ml) ground cumin; 1 tsp (5 ml) salt; 1 tsp (5 ml) pepper; 150 g (1½ C) chickpea flour or cake wheat flour; ¼ C (60 ml) Westfalia Fruit Garlic Flavoured Avocado Oil for frying; Flatbread; 1¾ C (430 ml) cake wheat flour; 2 tsp (10 ml) baking powder; 1 tsp (5 ml) coarse salt; ¾ C (180 ml) plain cultured coconut yoghurt; 2-3 Tbsp (30-45 ml) water (as needed); Westfalia Fruit Garlic Flavoured Avocado Oil for frying; Tahini Drizzle; 3 Tbsp (45 ml) tahini paste; 2 Tbsp (30 ml) white wine vinegar; 1 tsp (5 ml) maple or date syrup; ½ tsp (2.5 ml) salt; ½ tsp (2.5 ml) pepper; 2 tsp (10 ml) Dijon mustard; 3 Tbsp (45 ml) Westfalia Fruit Lemon Flavoured Avocado Oil; To Serve; 1 x 200 g tub Westfalia Fruit Plain Guacamole

Beetroot Falafel on Flatbread with Guacamole

Author: Crush
Prep Time: 30 minutes
Chill Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: 4
Category: Vegan

Print Recipe

Description

Savour these irresistible beetroot falafel served on flatbread with creamy guacamole, pickled onions, and tahini drizzle.

Ingredients

Beetroot Falafel

100 g (3–4 small) raw beetroot, peeled & finely grated
1 large carrot, peeled & finely grated
1 small onion, finely chopped
1 x 400 g tin chickpeas, drained & rinsed
2 garlic cloves, finely grated (optional)
1 Tbsp (15 ml) harissa paste
1 tsp (5 ml) ground coriander
1½ tsp (7.5 ml) ground cumin
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
150 g (1½ C) chickpea flour or cake wheat flour
¼ C (60 ml) Westfalia Fruit Garlic Flavoured Avocado Oil for frying

Flatbread

1¾ C (430 ml) cake wheat flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) coarse salt
¾ C (180 ml) plain cultured coconut yoghurt
2–3 Tbsp (30–45 ml) water (as needed)
Westfalia Fruit Garlic Flavoured Avocado Oil for frying

Tahini Drizzle

3 Tbsp (45 ml) tahini paste
2 Tbsp (30 ml) white wine vinegar
1 tsp (5 ml) maple or date syrup
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) pepper
2 tsp (10 ml) Dijon mustard
3 Tbsp (45 ml) Westfalia Fruit Lemon Flavoured Avocado Oil

To Serve

1 x 200 g tub Westfalia Fruit Plain Guacamole
½ cucumber, cut into small cubes
1 tomato, cut into small cubes
30 g (roughly 2 handfuls) wild rocket, washed
45 g pickled red onion
1 Tbsp (15 ml) sesame seeds, lightly toasted

Instructions

Falafel

In a food processor, combine all of the ingredients except the flour and garlic-flavoured avocado oil. Pulse a few times to roughly chop the ingredients, then add the flour. Continue to pulse to achieve a chunky consistency – avoid over-blending to a smooth paste.

Portion out a tablespoon of mixture at a time and roll into a ball, making approximately 20 in total. Place onto a baking tray and gently press down with the back of a spoon to flatten slightly (this gives more surface area when pan-frying). Place the tray in the refrigerator for 20-30 minutes, so that the falafel are firm before frying.

Flatbread

In a large mixing bowl, combine the flour, baking powder and salt, and stir to combine. Add the coconut yoghurt to the flour and mix thoroughly to form a dough. If the dough is too dry, add one tablespoon of water at a time until it comes together. Turn the dough out onto a lightly floured surface and knead for approximately 5 minutes to achieve a smooth, supple texture. Cover the dough and allow to rest for 15 minutes.

Divide the dough into 4 equal portions and lightly dust the countertop with flour. Using a rolling pin, roll each piece into a flat disk that will fit into your frying pan. Heat a drizzle of garlic-flavoured avocado oil in the frying pan and place a flatbread into the pan; fry until it begins to puff up, which should take about 1 minute. Flip it over and fry for another minute. The flatbread should be golden and have a slight char. Repeat this process with the remaining dough portions.

Tahini Drizzle

Add the tahini paste, white wine vinegar, syrup, salt, pepper and Dijon mustard to a blender. Blitz briefly until combined. Add the lemon-flavoured avocado oil to the mixture, a tablespoon at a time, blending to achieve a smooth and emulsified drizzle. Put the drizzle into a squeezy bottle (optional) and set aside. Tip: any leftover drizzle can be refrigerated for another meal.

Make the Falafel

Remove the falafel from the fridge. Heat a thin layer of garlic-flavoured avocado oil in a frying pan over medium heat. Add 6-8 falafel at a time and fry for about 2 minutes before turning. Cook for a further 2-3 minutes until golden on both sides. Remove from the pan and place on a kitchen towel to drain any excess oil. Repeat this process until all of the falafel are cooked.

To Serve

Spread 2 tablespoons of Westfalia Fruit Plain Guacamole on the base of each flatbread, and top with 3-4 falafel. Add chopped cucumber and tomato, a few sprigs of rocket, and pickled onion. Drizzle with tahini sauce and garnish with a sprinkle of sesame seeds.