Beetroot Falafels

Our fresh and filling beetroot falafel can be made in advance and are the perfect snack for when you're on the go or simply add to them to your salads for quick and healthy lunch or dinner.

Difficulty Easy
Time 60 minutes
Serves 6
Diet Vegetarian
  • 200g Baxters Baby Beetroot (grated)

  • 3 tbsp olive oil

  • 1 red onion (finely chopped)

  • 2 garlic cloves (crushed)

  • 1 leek (shredded)

  • 2 large carrots (grated)

  • 100g porridge oats

  • 400g tin chickpeas (drained)

  • 3 tbsp tahini

  • 20g chopped parsley

  • 1 large free-range egg yolk

  • Salt and pepper

Baby Beetroot
Baby Beetroot
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Preheat oven to 180°C.

To make the falafel mix, gently fry the onion and garlic in a drizzle of oil. Cook until softened.

Add the grated vegetables and fry for a further 5 minutes of until soft. Drain off any excess liquid.

In a food processor add the chickpeas, tahini, oats and egg yolk and pulse to combine.

Tip the mix into a bowl and mix in the vegetables and parsley. Season to taste.

Divide the mixture into 20 even sized balls and shape into Falafel. Cover and refrigerate for at least 30 minutes.

To cook, place on a lightly oiled baking tray and bake for 20 minutes.


Alow to rest in fridge after shaping and before cooking.

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