Falafel Parcels with Beetroot Chutney Vegan recipe

Falafel Parcels with Beetroot Chutney

Prep 30 mins
Cook 12 mins
Serves 4

These crunchy little festive packages have a fabulous contrasting filling of tart beetroot chutney and spiced Cauldron Falafel. Ideal start to the party!

Middle Eastern Falafels Find out more

Ingredients

1 pack of Cauldron Falafels
4 sheets of ready to use filo pastry
1 tbsp dairy free spread, melted

For the Beetroot chutney:
150g beetroot, peeled and grated
1 apple, grated
1 small onion, finely chopped
1cm root ginger, peeled and finely chopped
150ml white wine vinegar
100g caster sugar
½ tsp ground cumin
½ tsp ground cinnamon
Juice of 1/2 lemon

Method

  1. Preheat the oven to 200°C/400°F/Gas mark 6.
  2. Place all of the ingredients for the beetroot chutney in a heavy-based saucepan. Bring to the boil then simmer gently for 30 minutes.
  3. Dust a clean work surface lightly flour. Cut the filo pastry sheets into 11cm x 11cm squares. Brush one square with melted spread and place another square over the top to form a diamond. Gently press the squares into a mini muffin tin and spoon in a teaspoonful of beetroot chutney.
  4. Crumble half a falafel on top of each open parcel. Pinch closed and spread with a little more melted spread.
  5. Place in the middle shelf in the oven and bake for 10-12 minutes or until beginning to turn golden. Serve hot.
  6. Tip: Add any remaining chutney to a sterilised jar, allow to cool, then seal tightly. This can be kept in a cool, dry place for up to 3 months. Refrigerate once opened and keep for up to 4 weeks.