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Baked beetroot Falafels

Prep Time:

10 Mins

Cook Time:

30 Minutes


4 Servings



About the Recipe


  • 400g tin chickpeas

  • red onion, finely chopped

  • 4 garlic cloves, crushed

  • 150g ready-cooked beetroot

  • 2 tsp ground cumin

  • Juice of half a lemon

  • 4 tbsp plain flour

  • tbsp sesame seeds

  • Spray oil

To serve;

  • Small bunch flat-leaf parsley, stalks finely chopped, leaves picked

  • 3 tbsp greek yogurt with remaining half lemon juice stirred through

  • ½ a clove garlic, crushed

  • Wholemeal warmed pittas

  • Salad leaves

  • 1 thinly sliced pear or apple


Heat the oven to 200C/fan 180C/gas 6 and line a baking sheet with baking paper.

1 - Put all of the falafel ingredients, except the sesame seeds and spray oil, into a

food processor with some seasoning and the finely chopped parsley stalks, then use

the pulse button to combine the ingredients into a rough paste. Sprinkle the sesame

seeds onto a plate. Form the mixture into 8 slightly flattened balls, then gently press

each one into the sesame seeds on both sides to lightly coat. Arrange on the baking


2 - Spray the falafels lightly with oil, then bake for 30 minutes until crisp.

3 - Put the yogurt into a bowl with the garlic, lemon juice and a little seasoning. Mix


4 – Warm Pitta’s for a few minutes in oven (sprinkle with a little water first). Slice

pear or apple, mix with salad leaves. Stuff the falafels into warmed pittas with the

salad, parsley leaves and a drizzle of the garlicy lemon yogurt.

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