Falafel with hot pasta salad with beetroot
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SERVINGS 3-4
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PREPARATION 10 MINUTES
INGREDIENTS
- 3 tbsp olive oil
- 1 1/2 – 2 tbsp white balsamic vinegar
- 1 tbsp mild mustard
- 1 tbsp vegetable mayonnaise
- 1 tsp cumin
- 1/2 tsp dried thyme
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 250 g wholemeal pasta, short
- 400 g cooked beetroot (see note), cut into medium pieces
- 12-16 Falafel Classic
- a little chives for garnish (optional)
COOKING INSTRUCTIONS
- In a small bowl, whisk together the oil, vinegar, mustard, mayonnaise, cumin, thyme, and salt and pepper with a fork.
- Boil the pasta according to the instructions until al dente. Drain and place in a bowl with half the sauce.
- Mix well and add the beetroot.
- Prepare the falafel according to the instructions.
- Just before serving, pour the remaining sauce over the pasta, mix, sprinkle with a little chives if desired, and serve with the falafel.
Tip
If we want, we can add a little vegetable feta cheese.
Note
Beetroot is sold in supermarkets ready-cooked (steamed, not pickled!), but if we want, we can easily roast it ourselves. Cut it into medium pieces, put it on a baking sheet with a little oil and salt and roast in the oven at 180⁰C (fan), covered with aluminum foil until it is soft and can be easily pierced with a knife (about 45 minutes).
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