Beetroot falafel

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

  • Prep:30 mins
    Cook:25 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 260
  • fat 7g
  • saturates 1g
  • carbs 36g
  • sugars 8g
  • fibre 7g
  • protein 10g
  • salt 1.1g


  • 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
  • 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


  1. Heat the olive oil in a frying pan andfry the onions until softened but notcoloured. Add the cumin and cook for1 min, then scrape the mixture intoa food processor with the chickpeas,two-thirds of the grated beetroot, thebreadcrumbs, egg and tahini. Whizzto a rough paste, then scrape into abowl and stir in the remaining gratedbeetroot with plenty of seasoning.

  2. With damp hands, shape intoabout 20 balls and space on bakingparchment-lined baking sheets. Chilluntil ready to serve.

  3. Heat oven to 200C/180C fan/gas 6.Brush the falafels with a little vegetableoil and bake for 20-25 mins until crispand hot through. Alternatively, heat2.5cm oil in a deep wok and fry inbatches, turning, until crisp and hot.

  4. To serve, mix the tahini with the yogurt,sugar and some seasoning, then dolloponto the flatbreads with the warm orroom-temperature falafels, dicedbeetroot and beet leaves or salad.

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