Beetroot Falafel

Beetroot Falafel | The Mother Cooker

Beetroot isn’t used much in our house. In fact the only recipe I think it’s included in, is my famous Halloumi Rainbow Salad. My most popular recipe of all time. One day I will get round to re-shooting those images. After recipe testing this falafel in batches and my first attempt evaporating into oil, I decided to go ahead with baked. That’s the fun of being a recipe developer, sometimes things really do go wrong. After researching into falafel, it really does work better with dried and soaked chickpeas. Everyone says it and I ignored them. I learnt my lesson the hard way. These falafel are herby and tiny bit spicy. I love the use of fresh herbs in food, so delicious.

If you don’t like beetroot, you can’t taste it in this recipe. But it is packed with so many health benefits, so I hope, even with your aversion, you give this a try. I love the beautiful pink tones beetroot gives to food. Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, vitamin C and iron. Beetroots and beetroot juice have been associated with numerous health benefits. Including lower blood pressure, improved blood flow and increased exercise performance. Many of these benefits are due to their high content of inorganic nitrates.

Use dried chickpeas instead of canned. Canned chickpeas contain too much water, changing the texture of the falafel.

Beetroot Falafel

Serves: 12-14 patties
Prep time: 4 hours, 10 mins
Cook time: 30 mins
Total time: 4 hours, 40 mins

  • 250g dried chickpeas, soaked for at least 4 hours
  • 3 garlic cloves
  • 4 spring onions
  • 100g raw beetroot, peeled and trimmed
  • Squeeze of lemon juice
  • Bunch fresh parsley
  • Bunch fresh coriander
  • 1 and a half tsp cumin
  • Half tsp cayenne pepper
  • 1 tsp Salt
  • 2 tbsp vegetable oil
  1. Soak your dried chickpeas in water for a minimum of 4 hours, or simply leave them in the fridge over night. Drain and pick over the skins, or simply rub them in a tea towel to remove.
  2. Add to a food processor with all other ingredients (minus the oil). Blitz to a coarse texture.
  3. Scoop out even amounts of mixture, around 2 tbsp worth. Compress and roll into a ball. Place on a plate and then compress gently with a fork to form a patty. Repeat process until all the mixture is used up.
  4. Pre-heat oven to 200c/400f/gas mark 6. *Note that my oven is a fan oven.
  5. Grab a large rimmed baking tray, add the 2 tbsp vegetable oil and coat the tray.
  6. Pop your patties on the tray and bake for 15 mins, flip and then another 15 mins.