Herb Falafel Bowl with Beetroot Labneh & Crispy Chickpeas

13 Ingredients

Number of servings

500grams Greek-style natural yoghurt
250grams whole beetroot, undrained
2 cloves garlic, crushed
420grams no-added-salt chickpeas, rinsed, drained
5milliliter extra virgin olive oil cooking spray
1teaspoons smoked paprika
200grams Yumi’s Herb Falafel
2 wholemeal pita pockets
1 bunch red radishes, scrubbed
1 cup frozen edamame, blanched
250grams Qukes® baby cucumbers, cut in half lengthways
60grams baby spinach leaves
1/2 bunch mint, leaves picked

Description

This veggie-packed herb falafel bowl is as satisfying as it looks, making it perfect for a quick and filling lunch or dinner.

Shopping tip:

Yumi’s Herb Falafel can be found in the refrigerated section.

Method

Step 1 of 4

Line a sieve with muslin cloth. Place yoghurt in prepared sieve. Cover and refrigerate for 6 hours or overnight until thick.

Step 2 of 4

To make beetroot labne, process beetroot until almost smooth. Add strained yoghurt and garlic and process until smooth. Cover and refrigerate until required.

Step 3 of 4

Meanwhile, preheat oven to 200°C/180°C fan-forced. Grease and line 2 baking trays with baking paper. Place chickpeas on 1 tray. Spray with oil and sprinkle with paprika. Add falafel to tray and spray with oil. Bake, turning occasionally, for 10 minutes or until lightly toasted. Cool. Place bread on remaining prepared tray. Spray with oil. Bake for 10 minutes or until golden-brown. Cool. Tear into pieces.

Step 4 of 4

Thinly slice half of the radishes, leave remaining radishes whole. Spoon beetroot labneh onto plates. Top with sliced and whole radish, edamame, cucumber, spinach and falafel. Sprinkle with toasted chickpeas and mint. Serve with bread.