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til 5pm


OPEN 10am


PRICES Adult £8 £6.50


Child (4-15 years) £2 £1.50


Infant (3 yrs & under) Free


Family (2 adults & up to 3 children) £18 £15


IN SEASON


BEETROOT FALAFELS Serves 4


250g cooked beetroot 400g can chickpeas 6 tbsp any fl our 1 large egg


1 tbsp olive oil, plus extra for brushing


1 onion, chopped 2 cloves garlic, chopped 2 tsp ground cumin 1 tsp paprika Handful of fresh coriander Handful of fresh parsley Large pinch of salt and pepper


FOR THE DRESSING 1 garlic clove, fi nely chopped 100ml tahini 70ml water Juice of 1 lemon Salt and pepper


TO SERVE Mixed leaf salad


1 Preheat the oven to 200C/ gas 6. Grate the beetroot into a sieve over a bowl or the sink, and squeeze out any excess liquid.


2 Heat the oil in a frying pan and soften the onion and garlic for 5 mins. Stir in the cumin and paprika, and cook for another minute.


3 Using a food processor, whizz the grated beetroot, onion mix, chickpeas, fl our and egg to a smooth paste. Using damp hands, to avoid the mixture sticking, roll into 20 even-sized balls and place on a non-stick baking sheet. Brush lightly with oil and bake for 20–25 mins until crisp.


4 While the falafels are cooking, make your tahini dressing by mixing everything together in a small bowl until smooth.


5 Serve your falafels with the salad and tahini dressing. Place in fridge for 10-15 mins to fi rm up and enjoy.


lovebeetroot.co.uk


NUTRITION TIP


Blackberries and beetroot get their very deep colour from the antioxidant group of betalains. They also contain vitamin C that helps to boost the immune system.


FOODLOVERMAGAZINE.COM | 37


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