Beetroot falafel with toasted halloumi cheese: Revision history

Name: Beetroot falafel with toasted halloumi cheese
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Greek,Middle Eastern,North African,Tunisian,Turkish
Ingredients: Olive oil; 1 x 250 g pack of halloumi cheese; 1 medium onion, peeled and sliced; 2 teaspoons cumin seeds, ground to a fine powder coffee grinder or a mortar and pestle; 1 teaspoon of coriander seeds, ground to a fine powder coffee grinder or a mortar and pestle; 1 teaspoon of fenugreek seeds, ground to a fine powder coffee grinder or a mortar and pestle; 1 teaspoon of chilli powder; 1 tablespoon of freshly chopped parsley; 1 free range egg; 300 g (10.5 oz) pre cooked (but not pickled) beetroot. Trimmed, peeled and very roughly chopped; 100g (4 oz) breadcrumbs; 2 x 400g cans of chickpeas drain and rinsed well under cold running water; 1 tablespoon light tahini; Salt and freshly ground black pepper

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curprev 16:4816:48, 13 August 2013‎ Chef talk contribs‎ 4,896 bytes +4,896‎ No edit summary

Beetroot falafel with toasted halloumi cheese: Revision history

21 March 2024

8 December 2022

24 December 2021

14 November 2020

7 July 2020

15 June 2017

19 January 2017

14 November 2016

14 November 2014

18 August 2014

8 April 2014

18 March 2014

11 March 2014

13 August 2013

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