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Beetroot falafel


I halved the quantities in the original recipe (to the quantities listed below) and that made 12 falafel.

Vegetarian, dairy free


1 tbsp olive oil
1 onion, chopped
1 tsp cumin seeds
1 x 400g can chickpeas, drained & rinsed
250g raw beetroot, peeled, trimmed and coarsely grated
50g breadcrumbs
1 egg
1 tbsp tahini paste
vegetable oil, for brushing or frying


I didn't change anything from the original method, so head over to for the how to.

We served our falafel in pitta pockets with lettuce, cucumber, tomato, mayonnaise and tahini.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Beetroot falafel on baking tray