Beetroot Falafels


Packed full of flavour, these beetroot falafels make an excellent meat-free lunch.

For the beetroot falafels:
250g pack sweet chilli cooked beetroot
400g can chickpeas
6 tbs any flour
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 salt and pepper

For the mixed leaf salad:
Garlic tahini dressing
1 garlic clove, finely chopped
100ml tahini
70ml water
Juice of 1 lemon
Salt and pepper

1 Preheat the oven to 200°C, gas mark 6.
2 Grate the beetroot into a sieve over a bowl or the sink, and squeeze out any excess liquid.
3 Heat the oil in a frying pan and soften the onion and garlic for 5 minutes. Stir in the cumin and paprika, and cook for another minute.
4 Using a food processor, whizz the grated beetroot, onion mix, chickpeas, flour 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 minutes until crisp.
5 While the falafels are cooking, make your tahini dressing by mixing everything together in a small bowl until smooth.
6 Serve your falafels with the salad and tahini dressing. They’re also great in a wrap.
7 Place in fridge for 10-15 mins to firm up and enjoy!

Recipe courtesy of

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