A meatless savory loaf, packed with chickpeas and vegetables and topped with homemade spicy beetroot ketchup

Ingredients for 3-4 persons

For the beetroot ketchup:

150g tomatoes

250g beetroots, precooked

1/2 red onion

1 sweet apple

1/2 tsp chili flakes

pepper

1,5 tbsp red wine vinegar

1 tsp honey

For the loaf:

75g brown rice

20g quinoa

1 red onion

125g mushrooms

1 small zucchini

150g spinach

1 clove garlic, crushed

3 branches of fresh thyme

20g pine nuts

60g walnuts

300g cans chickpeas, rinsed

1 egg, medium

80g quinoa or chickpea flour

pepper | salt | nutmeg

2 tbsp za’atar

→ If possible, make the ketchup in advance. Cut the tomatoes in small pieces and blend them shortly with the beetroots. Transfer to a saucepan and bring to medium heat. Cut the onion and apple in small pieces and add to the pan. Sweet with honey. Season with chili flakes, pepper and the red wine vinegar. Bring to a boil. Remove from the heat and mix with a bar mixer. Refrigerate until you need it. Cook the brown rice and quinoa and let cool down. Meanwhile, finely chop the onion, zucchini and mushrooms. Heat one tbsp olive oil. Bake the onion and garlic glazed. Add the courgette and bake for 3 minutes. Then add the mushrooms. Bake for 2 minutes before adding the spinach. Season with pepper, salt, nutmeg and 2 tbsp za’atar. Using a food processor, cut the pine nuts and walnuts into small pieces. Add to the vegetables in the pan. Put the rinsed chickpeas in the foodprocessor and cut them also into small pieces. Add to the rest and cook for another minute. Let cool down. Preheat the oven to 180°C. Line a large loaf pan with parchment paper. Add the rice and quinoa, the egg and quinoa flour in a large mixing bowl together with the chickpeas and vegetables. Mix with your hands. Form a big ball and refrigerate for 20 minutes so the mass can firm up. Spread this falafel-mass in the loaf pan and smooth it down with the back of a spoon. Top it with the beetroot ketchup and bake for 40-50 minutes. Serve with a small salad like beetroot leaves and radish.

Voor 3-4 personen

Voor de ketchup:

150g tomaten

250g rode biet, voorgekookt

1/2 rode ui

1 zoete appel

1/2 tl chilivlokken

peper

1,5 eetl rode wijn azijn

1 tl honinh

Voor de het brood:

75g bruine rijst

20g quinoa

1 rode ui

125g champignons

1 kleine courgette

150g spinazie

1 teentje knoflook, geplet

3 takjes verse tijm

20g pijnboompitten

60g walnoten

300g kikkererwten, gekookt

1 ei, medium

80g (glu°) meel

peper | zout | nootmuskaat

2 eetl za’atar

→ If possible, make the ketchup in advance. Cut the tomatoes in small pieces and blend them shortly with the beetroots. Transfer to a saucepan and bring to medium heat. Cut the onion and apple in small pieces and add to the pan. Sweet with honey. Season with chili flakes, pepper and the red wine vinegar. Bring to a boil. Remove from the heat and mix with a bar mixer. Refrigerate until you need it. Cook the brown rice and quinoa and let cool down. Meanwhile, finely chop the onion, zucchini and mushrooms. Heat one tbsp olive oil. Bake the onion and garlic glazed. Add the courgette and bake for 3 minutes. Then add the mushrooms. Bake for 2 minutes before adding the spinach. Season with pepper, salt, nutmeg and 2 tbsp za’atar. Using a food processor, cut the pine nuts and walnuts into small pieces. Add to the vegetables in the pan. Put the rinsed chickpeas in the foodprocessor and cut them also into small pieces. Add to the rest and cook for another minute. Let cool down. Preheat the oven to 180°C. Line a large loaf pan with parchment paper. Add the rice and quinoa, the egg and quinoa flour in a large mixing bowl together with the chickpeas and vegetables. Mix with your hands. Form a big ball and refrigerate for 20 minutes so the mass can firm up. Spread this falafel-mass in the loaf pan and smooth it down with the back of a spoon. Top it with the beetroot ketchup and bake for 40-50 minutes. Serve with a small salad like beetroot leaves and radish.