Beetroot falafel

Beetroot falafel

  • Rating: 4 out of 5.22 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Jazz up an all-time vegetarian favourite by adding vibrant beetroot - serve with tahini yoghurt dip and pickled beets

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal260
fat7g
saturates1g
carbs36g
sugars8g
fibre7g
protein10g
low insalt1.1g
Advertisement

Ingredients

To serve

Method

  • STEP 1

    Heat the olive oil in a frying pan and fry the onions until softened but not coloured. Add the cumin and cook for 1 min, then scrape the mixture into a food processor with the chickpeas, two-thirds of the grated beetroot, the breadcrumbs, egg and tahini. Whizz to a rough paste, then scrape into a bowl and stir in the remaining grated beetroot with plenty of seasoning.

  • STEP 2

    With damp hands, shape into about 20 balls and space on baking parchment-lined baking sheets. Chill until ready to serve.

  • STEP 3

    Heat oven to 200C/180C fan/gas 6. Brush the falafels with a little vegetable oil and bake for 20-25 mins until crisp and hot through. Alternatively, heat 2.5cm oil in a deep wok and fry in batches, turning, until crisp and hot.

  • STEP 4

    To serve, mix the tahini with the yogurt, sugar and some seasoning, then dollop onto the flatbreads with the warm or room-temperature falafels, diced beetroot and beet leaves or salad.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.22 ratings
Advertisement
Advertisement
  • Body Fit Folding Electric Treadmill

    Exclusive offer from Good Food Deals: Get money off a BodyFit folding electric treadmill

    Get offer
Advertisement

Sponsored content