Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Baked beetroot falafels
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- a small bunch flat-leaf parsley, stalks finely chopped, leaves picked
- 3 tbsp greek yogurt
- ½ a clove garlic, crushed
- ½ lemon, juiced
- 2 pittas, warmed to serve
- sliced to serve tomato
- sliced to serve cucumber
FALAFEL
- 400g tin chickpeas
- ½ red onion, finely chopped
- 2 cloves garlic, crushed
- 75g ready-cooked beetroot
- 2 tsp ground cumin
- ½ tsp baking powder
- 2 tsp of juice lemon
- 4 tbsp plain flour
- 1 tbsp sesame seeds
- spray oil
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6 and line a baking sheet with baking paper.
- STEP 2
Put all of the falafel ingredients, except the sesame seeds and spray oil, into a food processor with some seasoning and the finely chopped parsley stalks, then use the pulse button to combine the ingredients into a rough paste. Sprinkle the sesame seeds onto a plate. Form the mixture into 8 slightly flattened balls, then gently press each one into the sesame seeds on both sides to lightly coat. Arrange on the baking tray.
- STEP 3
Spray the falafels lightly with oil, then bake for 30 minutes until crisp.
- STEP 4
Put the yogurt into a bowl with the garlic, lemon juice and a little seasoning. Mix well.
- STEP 5
Stuff the falafels into warmed pittas with slices of tomato, cucumber, parsley leaves and a drizzle of the garlic yogurt.
