Beetroot Falafels


Beetroot Falafels

150ml natural yogurt
Pinch of sugar
Wholemeal Burger Buns
Bag of beet salad
1 tbsp. olive oil
Tahini paste
Vegetable oil
1 onions chopped
2 tsp ground cumin
1 can of chickpeas, drained
300g raw beetroot peeled, trimmed and coarsely grated
75g fresh breadcrumb
1 egg
1 Avocado 


Preheat oven to 180C.

To make the yoghurt dressing, mix together the yoghurt, 1 tbsp. of tahini and a pinch of sugar.

Heat a little olive oil in a frying pan until the onions are soft. Add in the cumin and cook for a further minute. In a food processor, add in the chickpeas, softened onions, half of the grated beetroot, breadcrumbs, egg and 1 tbsp. of the tahini. Blend until it forms a paste like consistency and then spoon into a bowl with the remaining beetroot.

Shape into about 10 small burger shapes and space evenly on a baking tray which has been lined with baking parchment. Brush over vegetable oil over the falafels before putting them into the oven for 25 minutes. Alternatively you can fry them in a wok by turning them until crisp.

To serve, add salad to your bun, beetroot falafels,  then top with sliced avocado and yogurt dressing.

Products used

KitchenCraft Silicone Pastry / Basting Brush
MasterClass Non-Stick Heavy Duty 24cm Fry pan
MasterClass Non-Stick Hard Anodised 37cm Baking Pan