Olive Magazine
Beetroot Falafel Recipe

Baked beetroot falafels

Published: October 22, 2018 at 4:00 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal440
fat14.8g
saturates5.6g
carbs52.2g
sugars9.1g
fibre11.4g
protein18.9g
salt0.5g
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Try these baked beetroot falafels, then check out our falafel burgers, homemade falafel and Syrian falafel.

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.

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