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!