Beetroot Falafel recipe

Preparation Time: 30 minutes | Cooking Time: 15 minutes

It's a vegetarian favourite and with good reason. Crispy and crunchy with a lovely soft centre, falafel are the perfect filling for pittas and flatbreads. In this recipe, fresh beetroots turn the falafel a deep purple hue - fab for children.


  • 500g raw beetroot
  • 2 x 400g tins chickpeas
  • 2 red onions
  • 2 tsp. ground cumin
  • 100g fresh breadcrumbs
  • 1 egg
  • 1 tbsp. tahini paste
  • Salt and pepper


  1. Finely chop the red onions. Peel the beetroots. Heat a little oil in a frying pan and fry off the onions until softened and translucent. Add the cumin and fry for another minute or two.

  2. Put about 3/4 of the beetroot, the chickpeas, cooked onions and cumin, breadcrumbs, egg, tahini paste and salt and pepper into a blender. Whiz until you reach a coarse texture. Fold in the rest of the beetroot.

  3. With floured hands, roll the mixture into small balls. Fry off a little of the mix first to check for seasoning and add more if needed.

  4. Heat oil in a frying pan and fry the falafel until golden and crisp on the outside, around 10 minutes over a medium heat. Alternatively, brush with oil and bake in the oven.

For extra flavour, feel free to add a fresh chilli or some freshly minced cumin to the falafel. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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