Beetroot falafel

Cooking Vegetarian Beetroot falafel

Create a new family favourite with these beetroot falafels topped with natural yoghurt and parsley.

Lables: Vegetarian Egg free Fish free Shellfish free
  1. Process garlic, onion, cumin, beetroot, chickpeas, tahini, lemon zest, coriander and flour in a food processor until finely chopped. Season. Roll into 24 even-sized balls. Flatten slightly. Place on a plate in fridge for 30 mins to chill.
  2. Heat oil in a frying pan over medium-low heat. Cook falafels, in batches, for 2-3 mins each side or until golden and crisp on the outside.
  3. Divide tabouli among pita bread. Top with falafels, natural yoghurt and parsley. Serve with lemon.

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2 garlic cloves, chopped
1 small red onion, chopped
2 tsp ground cumin
1 large beetroot, peeled, grated
2 x 400g cans chickpeas, rinsed, drained
2 tbsp tahini
1 lemon, zested
1/2 cup coriander leaves
2 tbsp flour, plus extra for dusting
Olive oil, to shallow-fry
Pita bread, to serve
Tabouli, to serve
Natural yoghurt, to serve
Flat-leaf parsley leaves, to serve
Lemon halves, to serve

Adv

Autors
Preparation time
50
Cooking time
15
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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