This is a gluten-free, vegan starter.
Healthy ingredients, the beetroon can be roasted or boiled but the final result is still a woderful, delicious and healthy taste.
Preparaton time: (when ingredients are ready) 15 minutes.
Cooking time: 30/40 minutes.
2 large gralic cloves
250 gr of cooked chickpeas (I bought the organic ones)
1 handful f parsley
1/2 tsp of cumin
1/2 tsp turmeric
1 tsp sea salt
1 tsp sesame seeds
Water and 2 tsp tapioca flour.
Yogurt sauce: PLain thick yogurt, chive, salt, pepper, paprika lemon juice, oil.
Ahead of time: if you prefer to roast the beetroots, slice through the top and discard Chop into cubes and bake in the oven - on a baking tray - for about 45 minutes to 200 degrees C.
When ready leave to cool.
Or.... you can peel and boil the beetroot or buy some organic ones already boiled and ready to eat.
Mix some plain thick or greek style yogurt with a handful of chopped chives, 1/4 lemon juice (freshly squeezed), salt, pepper and paprika according to taste and drizzle in some olive oil then mix well. Serve the sauce at room temperature.
Add ll the ingredients into a food processor and blend until everything has broken down. Do not need to to be pureed, you can leave tiny bits.
I added some water in the blender and it came out a bit to soft so I added 2 tsp of tapioca flout to thickening up a little bit.
You can roll into ball, make patties or other shapes and then, when ready cut them into smaller bites.
Please on some bakng paper in a baking tray in the oven (fan, 180 degrees C) and cook for 15 /20 minute each side.
Serve warm with some yogurt sauce.