Cauldron Falafel with Beetroot Hummus

Name: Cauldron Falafel with Beetroot Hummus
Cook time: 14 min
Cuisine: British
Ingredients: 1 pack of Cauldron Falafels; 1 tsp of oil; ½ red onion; 2 large garlic cloves, crushed; 1 tsp ground cumin; 200g tin of chickpeas, (drained weight 147g) drained and rinsed; 3½ tsp extra virgin olive oil; 1 tbsp tahini; ½ – 1 tbsp creamed horseradish, use more or less depending on taste; 150g cooked beetroot, diced – fresh or vacuum packed; To serve:; Rocket Leaves; 2 Wraps (optional)

Cook 14 mins

Serves 4

Gorgeous authentic fresh flavours combine to make a colourful and zingy light lunch or snack. Our Middle Eastern Falafels combined with a range of beautiful flavours and succulent beetroot give this dish an exciting kick. Definitely, one to taste!

Ingredients

1 pack of Cauldron Falafels
1 tsp of oil
½ red onion
2 large garlic cloves, crushed
1 tsp ground cumin
200g tin of chickpeas, (drained weight 147g) drained and rinsed
3½ tsp extra virgin olive oil
1 tbsp tahini
½ – 1 tbsp creamed horseradish, use more or less depending on taste
150g cooked beetroot, diced – fresh or vacuum packed

To serve:
Rocket Leaves
2 Wraps (optional)

Method

Preheat the oil and cook the onion for 3 minutes, or until softened, add the garlic and cumin and continue to cook for a further minute.
In a food blender add the chickpeas, olive oil, tahini and horseradish and blend to a paste, add the beetroot and pulse chop so that you have some chunky pieces.
Heat the falafels following pack instructions. Spread a generous amount of beetroot hummus over the wrap, sprinkle over the rocket and top with halved falafels, roll. Serve the remaining hummus on the side as a dip.

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