Beetroot Falafels
My recipe for Beetroot Falafels is simple and versatile, perfect for salads, wraps, or even as a burger substitute. They’re quick to prepare and will keep in the fridge for up to a week. I highly recommend pairing them with my Hummus. Serve them together in a salad, or make a wrap: take a flatbread, add a handful of spinach, three falafels, a dollop of hummus, and a sprinkle of Nigella seeds. Roll it up, and you’ve got a delicious, versatile meal.
Makes 12-15
Hands-on Time 10 minutes
Cooking Time 40 minutes
Ingredients
4–5 beetroots
1 red onion
2 x 400g tins chickpeas
1 tsp salt
2 tsp ground cumin
2 tsp ground coriander
1 garlic clove (peeled)
2 tbsp plain flour
Oil for greasing (e.g., olive, sunflower, or vegetable)
Equipment
Knife
Chopping board
Food processor
Spatula
Tin foil
Baking sheet
Method
Preheat the oven to 190°C/170°C (fan)/375°F/Gas Mark 5.
Peel and chop the beetroots and onion into chunks. Pulse in a food processor until no large chunks remain.
Drain and rinse the chickpeas, shaking off excess water. Add to the food processor with the salt, cumin, coriander, garlic, and flour.
Pulse until a thick paste forms (it’s fine to have some texture). Use a spatula to scrape down the sides as needed.
Line a baking sheet with foil and lightly grease with oil.
Shape the mixture into plum-sized balls and place them on the prepared sheet.
Bake on the middle shelf for 40 minutes.
Let cool, then store in a sealed container in the fridge.
Enjoy!
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