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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
