Beetroot falafel


Learn how to make delicious falafel made of beetroot and chickpeas, an alternative to the classic Middle East speciality.


For the falafel

Chickpeas - 600 g, canned , drained and patted dry
Beetroot - 225 g, cooked (in juice), drained and diced
Shallot - 1, finely chopped
Pine nuts - 2 tbsp
Coriander - 1 tbsp, leaves, chopped
Cumin - 1 tsp, ground
Paprika - 1/2 tsp
Lemon juice - 1 tbsp
Cornflour - 2 - 3 tbsp, plus extra, if needed
Olive oil - 3 tbsp
Pepper - black, freshly ground

To serve

Yogurt - 180 g, stirred
Extra virgin olive oil - 3 tbsp
Mint - 1 tbsp, leaves, julienned
Nigella seeds - 1 tsp
Coriander - 1/2 tsp, ground


Preparation time - 30 m
Cooking time - 20 m
Recipe category - Brunch
Recipe yield - 4
Recipe cuisine - Middle Eastern


For the falafel

  • Preheat the oven to 180°C (160° fan) | gas 4.
  • Grease and line a large baking tray with greaseproof paper.
  • Combine the chickpeas, beetroot, shallot, pine nuts, coriander, ground cumin, paprika, lemon juice, and plenty of seasoning in a food processor.
  • Pulse until a crumbly mixture forms, then stir in enough cornflour to give you a dough that's easy to shape.
  • Shape tablespoons of the mixture into round falafel, 18-20 in total.
  • Arrange, spaced apart, on the lined baking tray, and drizzle with olive oil.
  • Bake for 18-22 minutes until firm and starting to turn golden at the edges.
  • Remove from the oven and leave to cool on a wire rack.

To serve

Spoon the yogurt into a bowl and pour over the olive oil.

Sprinkle over the mint, nigella seeds, and ground coriander before serving as a dip alongside the falafel.