Crispy butternut squash falafels with beet root and salad. The perfect lunch meal.
Course Savory
Cuisine vegan
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
10 minutesminutes
Total Time 40 minutesminutes
Servings 2Persons
Author Kathrin Salzwedel Klaraslife
Ingredients
Butternut squash falafels
280gbutternut squashgrated
250gchickpeas or white beans
1onionroughly chopped
2glovesgarlicchopped
4tbspchickpea flour
1/2bunchparsleychopped
1tbsplemon juice
1/2tspcumin
1/2tspcoriander seedsroasted and ground
1tsppaprika powder
1tspbaking powder
salt
olive oil
Beet root curbey
2beet roots
1redonion
1tbsptomate paste
2clvegan cream
2clrose wine
olive oil
raspberry vinegar
pinchcinnamon
2pimentoground
1/4tspnutmeg
Instructions
Falafels
Heat some oil in a pan and fry the onion and garlic vigorously. Put aside.Add all ingredients + the onion mixture to a Food Processor and mix until a medium coarse mass is obtained.If the mass is too moist, add more chickpea flour. Let it rest for 10 minutes.Heat oil in a frying pan and fry or deep-fry the falafel.
Beetroot Curbey
Cook and skin the beetroot, then spin through a spiralizer. Halve Zoodels at least.Slice the onions and sauté in olive oil. Add peppers and spices.Sauté the tomato puree briefly, deglaze with a little water and bring to a boil.Add Zoodles with Rose. Simmer a little and refine with 2cl cream and a little raspberry vinegar.Serve the bowl with falafel, beetroot curbey, salad and dressing.