Beetroot falafel

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• Jacqui

  09 October 2012

  Jacqui rated and commented on this recipe

  

  You need to be careful not to over process the ingredients before adding the last third of beetroot. Oven baking them was better tasting in my opinion as the wonderful colour was preserved better.

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• Agica204

  10 October 2012

  Agica204 commented on this recipe

  Easy and brilliant. I've added some coarsely grated carrots with the last third of the beetroot, it doesn't hurt, either. Oven baking is easier, healthier and time-saving. To our toddler I made "bread snails": put some falafel into the flatbread, flattened the falafel so it covered the whole bread, rolled up and cut like I'd be making cinnamon rolls and positioned them on his plate. The yogurt I served in a separate bowl, so it looked like "snails creeping towards the yogurt"...

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• Pixieloveheart

  14 October 2012

  Pixieloveheart rated and commented on this recipe

  

  We really didn't enjoy this, ended up binning it and having toast. Wouldn't recommend at all. It was just a big sloppy mess and tasteless. Really not worth the effort!

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• Mezz

  04 December 2012

  Mezz rated and commented on this recipe

  

  I was careful not to add too much egg so it didnt go too sloppy, I also added a bit of flour to bind the ingredients and get a crispy outer. Add lots of herbs and a bit of spice and garlic. These were delicious in pitta bread with humous and pomegranate or sweet chilli sauce.

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• vintageabbie

  30 January 2013

  vintageabbie rated and commented on this recipe

  

  This was absolutely delicious, a really clever way of using up leftover beetroot. Falafels are delicious anyway, but the beetroot made for a really interesting change. I halved the recipe but wasn't able to add half an egg obviously, but I found that the ingredients held together nicely and were crisp when brought out of the oven. Huge success!

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• inspired93

  10 February 2013

  inspired93 commented on this recipe

  just wondering if canned beetroot can be used and if freezing them uncooked and cooking once being thawed would be okay?

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• justgrapes

  13 February 2013

  justgrapes rated and commented on this recipe

  

  They were ok and a lovely colour but needed alot of other seasoning. Oven baking and adding a bit of flour to the mix gave the best result

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Ingredients

• 1 tbsp olive oil
• 2 onions , chopped
• 2 tsp ground cumin
• 2 x 400g cans chickpeas , drained
• 500g raw beetroot , peeled, trimmed and coarsely grated
• 100g fresh breadcrumbs
• 1 egg
• 1 tbsp tahini paste
• vegetable oil , for brushing or frying

TO SERVE

• 1 tbsp tahini paste
• 2 x 150ml pots natural yogurt
• pinch of sugar
• flatbreads
• few pickled golden beetroot , diced (see 'Goes Well With')
• 3 handfuls beet leaves or a bag of beet salad

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 25 mins

Vegetarian, Low-fat, Super healthy

Ingredients

• 1 tbsp olive oil
• 2 onions , chopped
• 2 tsp ground cumin
• 2 x 400g cans chickpeas , drained
• 500g raw beetroot , peeled, trimmed and coarsely grated
• 100g fresh breadcrumbs
• 1 egg
• 1 tbsp tahini paste
• vegetable oil , for brushing or frying

TO SERVE

• 1 tbsp tahini paste
• 2 x 150ml pots natural yogurt
• pinch of sugar
• flatbreads
• few pickled golden beetroot , diced (see 'Goes Well With')
• 3 handfuls beet leaves or a bag of beet salad

PER SERVING

260 kcalories, protein 10.0g, carbohydrate 36.0g, fat 7.0 g, saturated fat 1.0g, fibre 7.0g, sugar 8.0g, salt 1.1 g

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