Beetroot Falafel with Tahini Yogurt Sauce Recipe

Introduction

Beetroot falafel offers a vibrant twist on the classic Middle Eastern favorite, combining earthy beetroot with protein-rich chickpeas for a colorful and flavorful dish. These falafels are crispy on the outside, tender on the inside, and perfect for a wholesome lunch or dinner.

Ingredients

• 1 tbsp olive oil
• 2 onions, chopped
• 2 tsp ground cumin
• 2 x 400g cans chickpeas, drained
• 500g raw beetroot, peeled, trimmed and coarsely grated
• 100g fresh breadcrumbs
• 1 egg
• 1 tbsp tahini paste
• Vegetable oil, for brushing or frying
• 1 tbsp tahini paste
• 2 x 150ml pots natural yogurt
• Pinch of sugar
• Flatbreads
• Few pickled golden beetroot, diced (optional)
• 3 handfuls beet leaves or a bag of beet salad

Instructions

1. Step 1: Heat the olive oil in a frying pan over medium heat. Add the chopped onions and cook until softened but not browned. Stir in the ground cumin and cook for 1 minute to release the aroma.
2. Step 2: Transfer the onion and cumin mixture to a food processor. Add the drained chickpeas, two-thirds of the grated beetroot, fresh breadcrumbs, egg, and 1 tablespoon of tahini paste. Pulse until you get a rough paste.
3. Step 3: Scrape the mixture into a bowl. Stir in the remaining grated beetroot and season generously with salt and pepper.
4. Step 4: With damp hands, shape the mixture into about 20 small balls. Place them spaced apart on baking parchment-lined trays. Chill in the refrigerator until ready to cook.
5. Step 5: Preheat your oven to 200°C (180°C fan) or gas mark 6. Lightly brush the falafels with vegetable oil and bake for 20–25 minutes until crisp and heated through. Alternatively, heat 2.5cm of vegetable oil in a deep wok and fry the falafels in batches, turning frequently, until golden and cooked inside.
6. Step 6: To prepare the sauce, mix 1 tablespoon tahini paste with the natural yogurt, a pinch of sugar, and seasoning to taste.
7. Step 7: Serve the warm falafels on flatbreads with the tahini yogurt sauce, diced pickled golden beetroot if using, and fresh beet leaves or salad.

Tips & Variations

• For extra flavor, add chopped fresh herbs like parsley or coriander to the falafel mix.
• Use gluten-free breadcrumbs if you prefer to make this gluten-free.
• Frying yields crispier falafels, but baking is a healthier and easier alternative.
• Pickled golden beetroot adds a nice tangy contrast, but you can substitute with pickled cucumbers or onions.

Storage

Store cooked falafels in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven to preserve crispness or in a skillet over medium heat. The sauce is best served fresh but can be refrigerated for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make beetroot falafel vegan?

Yes, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and ensure your breadcrumbs are free from eggs or dairy.

Can I prepare the falafel mixture in advance?

Absolutely. You can prepare the mixture and shape the falafels a day ahead, then keep them chilled until ready to cook for fresh and flavorful results.

Beetroot Falafel with Tahini Yogurt Sauce Recipe

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★★★★★

4.5 from 104 reviews

• Author: Hailey
• Total Time: 45 minutes
• Yield: Serves 4–6 (approx. 20 falafels) 1x
• Diet: Vegetarian

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Description

These vibrant Beetroot Falafels are a colorful twist on the classic Middle Eastern favorite, blending earthy beetroot with chickpeas and aromatic spices. Baked or fried to crispy perfection, they are served with a creamy tahini-yogurt sauce, pickled golden beetroot, and fresh beet leaves, making for a wholesome and flavorful vegetarian meal perfect for any occasion.

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Ingredients

Scale 1x2x3x

Falafel Mixture

• 1 tbsp olive oil
• 2 onions, chopped
• 2 tsp ground cumin
• 2 x 400g cans chickpeas, drained
• 500g raw beetroot, peeled, trimmed and coarsely grated
• 100g fresh breadcrumbs
• 1 egg
• 1 tbsp tahini paste

For Cooking

• Vegetable oil, for brushing or frying

Tahini-Yogurt Sauce

• 1 tbsp tahini paste
• 2 x 150ml pots natural yogurt
• Pinch of sugar

To Serve

• Flatbreads
• Few pickled golden beetroot, diced
• 3 handfuls beet leaves or a bag of beet salad

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Instructions

1. Prepare the onion and spices: Heat 1 tablespoon olive oil in a frying pan over medium heat. Add the chopped onions and sauté until softened but not colored, about 5-7 minutes. Stir in 2 teaspoons ground cumin and cook for an additional 1 minute to release the spices’ aroma.
2. Make the falafel mixture: Transfer the cooked onions and cumin into a food processor along with the drained chickpeas, two-thirds of the grated beetroot, fresh breadcrumbs, egg, and 1 tablespoon tahini paste. Pulse to combine into a rough paste, ensuring some texture remains. Transfer this mixture into a large bowl, then fold in the remaining grated beetroot. Season generously with salt and pepper to taste.
3. Shape falafels and chill: Using damp hands, form the mixture into approximately 20 small balls. Arrange them spaced out on baking parchment-lined trays. Place in the refrigerator to chill and firm up while you prepare the oven or frying oil.
4. Cook the falafels: Preheat your oven to 200°C (180°C fan)/Gas Mark 6. Lightly brush each falafel ball with vegetable oil and bake on the trays for 20-25 minutes until crisp on the outside and heated through. Alternatively, heat about 2.5cm vegetable oil in a deep wok or pan and fry the falafels in batches, turning often, until golden brown and cooked through, about 4-5 minutes per batch.
5. Prepare the tahini-yogurt sauce: In a small bowl, mix together 1 tablespoon tahini paste, 2 pots (300ml) natural yogurt, a pinch of sugar, and seasoning to taste. Stir until smooth and creamy.
6. Serve: Warm or at room temperature, dollop the tahini-yogurt sauce onto flatbreads. Top with the baked or fried beetroot falafels, diced pickled golden beetroot, and fresh beet leaves or beet salad. Fold or roll the flatbread and enjoy.

Notes

• For a vegan version, omit the egg and use vegan-friendly breadcrumbs; you may need to add a binding agent like flaxseed meal mixed with water.
• Pickled golden beetroot adds a tangy contrast but can be substituted with other pickled vegetables if unavailable.
• Baking is a healthier alternative to frying and still yields crisp falafels.
• Falafels can be prepared ahead and kept chilled for up to 24 hours before cooking.
• Serve with additional fresh herbs like parsley or coriander for extra freshness.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Middle Eastern

Keywords: beetroot falafel, vegetarian falafel recipe, baked falafel, healthy falafel, tahini yogurt sauce, Middle Eastern falafel, chickpea beetroot balls