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Baked beetroot falafels

Name: Baked beetroot falafels
Total time: 1 h
Ingredients: a small bunch, stalks finely chopped, leaves picked; greek yogurt 3 tbsp; garlic ½ a clove, crushed; lemon ½, juiced; pittas 2, warmed to serve; tomato sliced to serve; cucumber sliced to serve; chickpeas 400g tin; red onion ½, finely chopped; garlic 2 cloves, crushed; ready-cooked beetroot 75g; ground cumin 2 tsp; baking powder ½ tsp; lemon 2 tsp of juice; plain flour 4 tbsp; sesame seeds 1 tbsp; spray oil

1 hour
serves 2
Easy

Check out our vibrant baked falafel recipe with beetroot. This easy veggie recipe is simple to make and ready in an hour

By Adam Bush

Published: October 22, 2018 at 4:00 pm

Ingredients

flat-leaf parsley a small bunch, stalks finely chopped, leaves picked
greek yogurt 3 tbsp
garlic ½ a clove, crushed
lemon ½, juiced
pittas 2, warmed to serve
tomato sliced to serve
cucumber sliced to serve

FALAFEL

chickpeas 400g tin
red onion ½, finely chopped
garlic 2 cloves, crushed
ready-cooked beetroot 75g
ground cumin 2 tsp
baking powder ½ tsp
lemon 2 tsp of juice
plain flour 4 tbsp
sesame seeds 1 tbsp
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.