Beetroot falafels

Beetroot falafels

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Community Recipe

  • 6
  • Easy
  • about 10 minutes
  • Frying time - 3 min. Baking time - 20 min.


  • 100 grams beetroot, raw, grated
  • 400 grams chickpeas, can, rinsed, drained
  • 1 tsp garlic, chopped
  • 1 tsp cumin, ground
  • 1 tsp coriander, ground powder (not fresh coriander)
  • 2 tbsp cake flour, all purpose flour
  • 1 handful parsley, fresh
  • 1 onion, roughly chopped
  • 1/2 tsp harissa paste / paprika powder
  • 2 tbsp olive / sunflower oil

Cooking Instructions

Pat the chickpeas dry with kitchen paper.

Tip into a food processor along with the onion, garlic, parsley, spices, flour, oil and a little salt. Blend until fairly smooth, stir in the beetroot, then shape into balls with your hands.

Heat oil in a non-stick frying pan, add the falafel balls, flatten with your spatula/egg lifter, then quickly fry for 3 mins on each side until lightly golden. (Or bake in 180 oC oven for about 20 minutes, turn them over halfway.)

Serve with toasted pitas, tomato salsa and a green salad.

Or on a bun with crispy lettuce and tomato slice.

Alma Recipe by: Alma
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I'm passionately curious about recipes and food ... I love to eat ... I love to experiment with recipes ... I love to inspire people. blog: instagram: xcentric_alma

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