Beet falafel with tahini & garlic dressing
Prep
25 mins
Cook
10 mins
Servings
4
Difficulty
Medium
This is my go to recipe when I want something vibrant, delicious, and ready in under 40 minutes. Beetroot gives these falafels a stunning colour and an earthy sweetness that makes them feel special, plus it's packed with nutrients and natural nitrates that are brilliant for your heart health. What I love most is how simple the whole thing is to pull together, especially with store bought flatbreads doing the heavy lifting. The creamy tahini and garlic dressing ties everything together beautifully, and honestly, it tastes like you've spent hours in the kitchen when you've really just invested a bit of prep and a quick fry.
Ella x
Ingredients
- 150 gramsbunched beetroot(raw beetroot, peeled and coarsely grated)
- 400 gramschickpeas(drained and rinsed)
- 2 clove/sgarlic(crushed)
- 50 gramsgram flour
- 1 tspground cumin
- ½ tspsea salt
- 1 tspsumac(plus extra to serve)
- 50 gramssesame seeds
- 2red onions(finely sliced)
- 150 gramsmixed radishes(finely sliced)
- 1lemon(juiced)
- 50 gramstahini
- 1 tspclear honey
- 1 clove/sgarlic(crushed)
- 3 tbspolive oil
- 300 gramspack crosta & mollica piadina flatbreads(warmed, to serve)
- 1red chicory(leaves separated)
Detail level
Instructions
- 1
Place the beetroot, chickpeas, garlic, gram flour, cumin, salt and sumac in a blender and blitz to a rough paste. Using wet hands, roll into 16 walnut sized balls and dip in the sesame seeds, flattening each into a patty.
- 2
To freeze at this point, place on a tray (that will fit in the freezer) lined with parchment, cover and freeze for 2 hours before removing to a labelled food bag to store in the freezer (for up to 1 month).
- 3
To cook, steep the onions and radishes in lemon juice for 10 minutes. Stir the tahini with honey and garlic, season and loosen with 2-3 tbsp water until the consistency of single cream.
- 4
Preheat the oven to a low heat. Add 2 tbsp olive oil to a frying pan and gently fry half the falafel from frozen for 8-10 minutes, turning frequently until crisp on each side. Cook until piping hot throughout. Remove and keep warm in the oven while the rest cook.
- 5
Serve with the red onions and radishes, toasted flatbreads, tahini sauce, red chicory and more sumac. Do not reheat again once cooled.
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