Ingredients
170g Paxo Sage and Onion Stuffing Mix
400ml boiling water
2 x 400g can chickpeas, drained
4 cloves garlic, crushed
1 ½ tbsp ground cumin
1½ tbsp juice of lemon juice
Salt and pepper to season
450g ready-cooked beetroot, grated
300g chunky tomato salsa, to serve
300g mixed leaf salad
1 green pepper, seeded and diced
1 red pepper, seeded and diced
1 yellow pepper, seeded and diced
500g cherry tomatoes
200ml olive oil
1 lemon, zested and juiced
2tbsp cider vinegar
1 ½ tsp paprika
¼ tsp cayenne pepper
1 tsp ground cumin
1 clove garlic, crushed
10g fresh parsley, chopped
Method
- Preheat oven to 200C.
- In a bowl, combine the Paxo Sage and Onion Stuffing Mix with boiling water. Set aside until cooled.
- Place the chickpeas, garlic, cumin and lemon juice into a food processor and blend.
- Combine the chickpea mix with the Paxo Sage and Onion stuffing and the beetroot.
- Divide into 50 and mould each one into a disc shape, place on an oiled tray.
- Bake in the oven for 30 minutes.
- For the salad, mix the salad ingredients together in a bowl.
- Mix all the ingredients for the dressing.
- To serve, place the salad on to a plate, top with cooked Falafels and drizzle with dressing.
