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Beetroot falafels

Quantity :


Cooking time :

35-40 minutes

Preparation time:

20 minutes


  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1-2 tsp chili powder (allepo)
  • ½ tsp salt
  • 1 cup (200g) raw beets, peeled, grated, and lightly strained
  • 1 can (19 oz) chickpeas, rinsed and strained
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • ¼ cup fresh parsley, finely chopped
  • ¼ cup fresh coriander, finely chopped
  • 1-2 tsp salt (to taste)
  • 4 tbsp roasted chickpea flour


  1. In a sauce pan, on medium heat, cook onions in olive oil until soft. Add the garlic and spices and stir until well blended. Set aside.
  2. In a food processor, blend the beets with the onion and spice mixture until a puree forms. Reserve.
  3. Add the chickpeas, olive oil, lemon juice, and herbs to food processor and pulse until well blended but still textured.
  4. Combine the beet puree and chickpea mix in a bowl and adjust seasoning with salt. Adjust the texture by adding chickpea flour one tbsp. at a time until consistency is smooth and firm.
  5. Cover and let the mixture sit in the refrigerator for at least one hour.
  6. Heat oven to 400 F and line a baking sheet with parchment paper.
  7. Form the mixture into balls about 2” in diameter ( 1 ½ - 2 tbsp.) onto the baking sheet. Wet your hands to minimize sticking.
  8. Cook the falafel balls in the middle of the oven for 35-40 minutes or until falafels are frim and begin to crack on the outside. Serve hot and enjoy.
  9. If desired, falafels can also be fried. In a 350 degree fryer, gently lower the falafel balls one at a time and fry for about 3-5 minutes or until golden and crispy. Make sure to flip the falafels to cook evenly and fry in batches as not to overcrowd the fryer. Let your falafels cool on a resting rack.

Yogurt Za’atar sauce

2 cups plain yogourt (Liberté med. 10% or Greek)

2 tbsp olive oil

1 tbsp Za’atar spice mix

½ tsp chili powder, allepo (if desired)

1 tbsp tahini

Salt to taste

  1. Mix all the ingredients in a bowl. Keep in refrigerated until ready to use.

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