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How to make

Beetroot Falafels with Kefir and Tahini Bean Dip

Recipe by:

The Gut Stuff

Alana and Lisa from the Gut Stuff have made it their mission to empower gut health in everyone and they want to shout it from the rooftops, so have created this kefir recipe to help us spread the message.
Prep time
20 minutes
Cook time
45 minutes
Difficulty
Easy
Servings
5

Ingredients: 

Beetroot Falafel

1 tbsp olive oil

1 red onion finely chopped

2 tsp ground cumin

400g raw beetroot coarsely grated

2 x 400g cans chickpeas, drained

1 slice sourdough into breadcrumbs

2 heaped tbsp flaxseed

2 tbsp kefir

1 medium egg 

1 tbsp rice flour 

1 tbsp tahini paste

Salt 

Pepper

Olive oil, for brushing

Kefir and Tahini Bean Dip 

200g Cannellini Beans

200g Chickpeas

1 clove Garlic

1 tsp Cumin

1 tbsp Tahini paste 

100ml Natural Kefir 

1 tbsp Olive oil 

¼ Lemon juice & zest

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Instructions: 

Pre-heat oven to 200C/180C fan/gas 6 and line a medium sized baking tray with baking paper. 

In a frying pan, heat the olive oil and fry the onions until softened. Add the cumin and cook together for 1 minute. 

Add the onion mixture into a food processor along with the grated beetroot, chickpeas, breadcrumbs, flaxseed, kefir, egg, tahini and rice flour. 

Mix to a rough paste, then scrape into a bowl and season well with salt and pepper. If the mixture is sticky add a little more flour. 

With damp hands, shape the mixture into about 20 balls and space on the baking tray. 

Brush the falafels with a little olive oil and bake for 30-35 mins until crisp and hot through.

For the bean dip, put the cannellini beans and chickpeas into a food processor with the lemon juice, garlic, tahini, cumin and kefir then whizz until smooth. Stir in the lemon zest, olive oil and plenty of seasoning.

Serve with mixed salad leaves and ferments.

Uneaten falafels should be stored in an airtight container in the fridge for up to 4 days.

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