Beetroot falafel

Recipes / Vegetarian

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

Recipe «Beetroot falafel» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.