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Beetroot falafel

Beetroot falafel

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Rating: 4 out of 5.23 ratings
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  • 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
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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

Recipe from Good Food magazine, October 2012

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Overall rating

Rating: 4 out of 5.23 ratings
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