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Moroccan Falafel Mezze Platter

Save the travel fees – we’re bringing the flavours of Morocco straight to your plate. Spiced falafels roasted till piping hot. A selection of a creamy beetroot salad, zingy cucumber ribbons and tangy tomatoes. Finish with a scatter of fresh-cut mint to complete this feast.

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Ingredients

  • 1 tbsp apple cider vinegar
  • 1 apple
  • 250g pre-cooked beetroot
  • 1 cucumber
  • 2 garlic clove
  • 1 lime
  • 1 handful of fresh mint
  • 1 tbsp pomegranate molasses
  • 110g baby plum tomatoes
  • 10g walnuts (Nuts)
  • 80g almond yoghurt (Nuts)
  • 200g Moroccan falafel with red pepper & apricot

 

Method

  1. Preheat the oven to 220C / fan 200C / gas mark 7. Place the falafel on a lined baking tray and bake for 7 mins, until piping hot.
  2. Halve the tomatoes. Finely chop or crush the garlic. Add both to a bowl with the molasses and a pinch of sea salt. Halve the lime.
  3. Peel the cucumber into ribbons. Slice the apple into thin batons. Add both to a bowl with the vinegar, 1 tsp oil and juice from half the lime.
  4. Grate the beetroot. Pick the mint from their stalks and roughly chop. Add the beetroot to a bowl with the yoghurt, walnuts, remaining lime juice, half the mint and a good pinch of sea salt.
  5. Spoon the salads onto a plate with the warm falafel alongside. Sprinkle over the remaining mint.