Beetroot falafel
Learn how to make delicious falafel made of beetroot and chickpeas, an alternative to the classic Middle East speciality.
ingredients
Preparation
For the falafel
Preheat the oven to 180°C (160° fan) | gas 4.
Grease and line a large baking tray with greaseproof paper.
Combine the chickpeas, beetroot, shallot, pine nuts, coriander, ground cumin, paprika, lemon juice, and plenty of seasoning in a food processor.
Pulse until a crumbly mixture forms, then stir in enough cornflour to give you a dough that's easy to shape.
Shape tablespoons of the mixture into round falafel, 18-20 in total.
Arrange, spaced apart, on the lined baking tray, and drizzle with olive oil.
Bake for 18-22 minutes until firm and starting to turn golden at the edges.
Remove from the oven and leave to cool on a wire rack.
To serve
Spoon the yogurt into a bowl and pour over the olive oil.
Sprinkle over the mint, nigella seeds, and ground coriander before serving as a dip alongside the falafel.
