Beetroot falafel


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Beetroot falafel
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Learn how to make delicious falafel made of beetroot and chickpeas, an alternative to the classic Middle East speciality.

For the falafel
To serve
Info box
  • Preparation time
  • Cooking time
  • Recipe category Brunch
  • Recipe yield 4
  • Recipe cuisine Middle Eastern

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.

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