Published On: Wed, Jul 5th, 2017

Beetroot Falafel

These brilliant beetroot falafel are as delicious as they are vibrant in colour! They make the perfect filling for wraps, can be tossed on salads, or even as a tasty snack. 

Beetroot Falafel

By Olivia Cooney for

Serves 4



  • 250g pack sweet chilli cooked beetroot
  • 400g can chickpeas
  • 6 Tbsp gluten-free flour (we used buckwheat)
  • 1 large egg
  • 1 tbsp olive oil, plus extra for brushing
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 tsp ground cumin
  • 1 tsp Paprika
  • Handful of fresh coriander
  • Handful of fresh parsley
  • Large pinch salt and pepper

Garlic Tahini dressing

  • 1 garlic clove, finely chopped 100ml tahini
  • 70ml water
  • Juice of 1 lemon
  • Salt and pepper


  1. Preheat the oven to 200°C, gas mark 6.
  2. Grate the beetroot into a sieve over a bowl or the sink, and squeeze out any excess liquid.
  3. Heat the oil in a frying pan and soften the onion and garlic for 5 minutes. Stir in the cumin and paprika, and cook for another minute.
  4. Using a food processor, whizz the grated beetroot, onion mix, chickpeas, flour and egg to a smooth paste. Using damp hands, to avoid the mixture sticking, roll into 20 even-sized balls and place on a non-stick baking sheet. Brush lightly with oil and bake for 20–25 minutes until crisp.
  5. While the falafels are cooking, make your tahini dressing by mixing everything together in a small bowl until smooth.
  6. Serve your falafels with the salad and tahini dressing. They’re also great in a wrap.
  7. Place in fridge for 10-15 mins to firm up and enjoy!

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