Beetroot Falafel

Beetroot Falafel

Beetroot Falafel

Featuring: Garlic EVOO and Cucumber White Balsamic


  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 cup coriander leaves
  • 1 1/2 cups chickpeas, rinsed, drained, mashed
  • 1 large beetroot, peeled, grated
  • 1/4 cup tahini
  • 3 tsp ground cumin
  • 1 cup Greek-style yoghurt
  • 2 tbsp lemon juice
  • 1 tsp ground coriander
  • 1/4 cup vegetable oil
  • 4 pita pockets
  • 1 bunch parsley, leaves picked
  • 1 tomato, seeded, diced
  • 1 shallot, thinly sliced
  • 1 tbsp garlic extra virgin olive oil
  • 1 tbsp Cucumber White Balsamic
  • Hummus of your choice if desired


Process the onion, garlic and coriander in a small food processor until finely chopped. Transfer to a bowl. Add the mashed chickpeas, beetroot, tahini and 2 teaspoons of cumin. Season well. Mix to combine. Roll 1-tablespoons portions of the falafel mixture into small balls and place on a tray. Chill for 15 mins.

Meanwhile, to make the parsley salad, place the parsley, tomato, shallot and oil in a bowl. Season well and toss to combine.

Combine the yoghurt, lemon juice, ground coriander and remaining cumin in a bowl.

Heat 1 tablespoon Extra Virgin Olive oil in a large frying pan over high heat. Cook the pita, 1 at a time, for 1-2 mins each side or until golden, then transfer to a plate lined with paper towel. Heat remaining oil in the pan over medium heat. Cook the falafel, turning, for 4-5 mins or until browned all over.

Serve the falafel with the pita, yoghurt sauce and parsley salad. Drizzle Cucumber White Balsamic over pita and falafel. Add hummus as well for a even better meal! 


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