Beetroot falafel
Jazz up an all-time vegetarian favourite by adding vibrant beetroot - serve with tahini yoghurt dip and pickled beets
Artichoke baba ganoush
- Preparation and cooking time
- Prep:
- no cook
- Easy
- Serves 4 - 6
Skip to ingredients
- 280g jar chargrilled artichokesin oil
- 3 tbsp tahini
- 1 lemonjuiced (approx 50 ml)
- 2 garlic cloves
- 2 tsp smoked paprika
- 25g feta
To serve
- flatbreadsor stuffed vine leaves, olives and falafel
Nutrition: per serving (6)
- kcal82
- fat6g
- saturates1g
- carbs2g
- sugars0g
- fibre3g
- protein3g
- salt0.7g
Method
step 1
Pour 50ml of the oil from the artichokes into a food processor. Add the artichokes and discard the remaining oil. Pour in the tahini and lemon juice, add the garlic and smoked paprika, then blitz until very smooth.
step 2
Spoon into a bowl and crumble the feta over the top with a few twists of black pepper. Serve with warm flatbreads, or as part of a meze with stuffed vine leaves, olives and falafel.
