Beetroot Falafel Recipe

Colorful homemade Beetroot Falafels are the perfect lunch or dinner to serve to the whole family. They are easy to make, nutritious, and delicious!

We keep the recipe simple by adding all the ingredients into a food processor. This makes it super easy to prepare and if you have a big enough food processor, you can make a big batch and freeze some falafels to have for another day.

Beetroot is often referred to as a superfood. When I got to know all the benefits that beetroot has for our body, I started thinking of it as a superfood too. These root vegetables are packed with antioxidants, vitamins, minerals, and fiber. Beetroot is low in fat too. If you haven’t tried it yet, you need to make beetroots part of your diet, whether it’s juiced, baked, raw, or boiled!

Beetroot Falafels are naturally vegan and gluten-free and this meal is an amazing way to use fresh beetroots. They will come out with a lovely pink color, which makes the whole meal much nicer! Our falafel mixture doesn’t have any flour or eggs, simply the ingredients needed to make absolutely tasty falafels. We fry the falafels but you can choose to bake them too.

Also Read: Simple Egg Fried Rice Recipe

Beetroot Falafel Recipe

Recipe by RecipeWikkiCourse: MainCuisine: Middle EasternDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

396

kcal

Colorful homemade Beetroot Falafels are the perfect lunch or dinner to serve to the whole family. They are easy to make, nutritious, and delicious!

Ingredients

• 1 small onion, chopped

• 2 garlic cloves, chopped

• 1/2 cup coriander leaves

• 400g can chickpeas, rinsed, drained, mashed

• 1 large beetroot, peeled, grated

• 1/4 cup tahini

• 3 tsp ground cumin

• 1 cup Greek-style yoghurt

• 2 tbsp lemon juice

• 1 tsp ground coriander

• 1/4 cup vegetable oil

• 4 pita pockets

• 1 bunch parsley, leaves picked

• 1 tomato, seeded, diced

• 1 shallot, thinly sliced

• 1 tbsp extra virgin olive oil

Directions

• Process the onion, garlic and coriander in a small food processor until finely chopped. Transfer to a bowl. Add the mashed chickpeas, beetroot, tahini and 2 teaspoons of cumin. Season well. Mix to combine. Roll 1-tablespoons portions of the falafel mixture into small balls and place on a tray. Chill for 15 mins.
• Meanwhile, to make the parsley salad, place the parsley, tomato, shallot and oil in a bowl. Season well and toss to combine.
• Combine the yoghurt, lemon juice, ground coriander and remaining cumin in a bowl.
• Heat 1 tablespoon oil in a large frying pan over high heat. Cook the pita, 1 at a time, for 1-2 mins each side or until golden, then transfer to a plate lined with paper towel. Heat remaining oil in the pan over medium heat. Cook the falafel, turning, for 4-5 mins or until browned all over.
• Serve the falafel with the pita, yoghurt sauce and parsley salad.

Notes

• If the mixture is too dry and you cannot form falafels, add a little bit of tahini. 
• If the mixture is too moist, add some extra cumin, coriander, and chickpeas.