Beetroot Falafel
Recently I’ve had to make some serious changes when it comes to what I am eating, along with some lifestyle changes.
I am motivated more than ever to cook and eat more mindfully. With this is mind, I’ve made a conscious decision to share my journey as I prepare delicious, balanced meals with the focus of keeping them nutritious and as low GI as possible.

So first up is my recipe for Beetroot Falafels. Made with canned chickpeas, quinoa flour, egg, a dash of beetroot powder (can be found at health stores) and aromatics, these nutritious mouthfuls can be made in a jiffy. Simply delicious served with roasted beetroot salad and a zesty yoghurt sauce. Check out my reel on instagram to see how easy it is to make these falafels!

Beetroot Falafel

Beetroot Falafel

Beetroot Falafel Salad

Carey Erasmus
Beetroot Falafel, Zesty Herb Yoghurt & Roasted Beetroot Salad
Prep Time 2 d 15 mins
Cook Time 40 mins
Course Salad
Servings 3 people
Calories 516 kcal

Equipment

  • 1 airfryer optional

Ingredients
  

Beetroot Falafel

  • 1 can chickpeas in water drained and rinsed
  • 2 garlic cloves
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp za'atar spice
  • ½ tsp sea salt
  • ½ tsp black pepper freshly ground
  • ½ lemon juiced
  • 2 tsp tahini
  • cup Italian parsley
  • cup coriander
  • 1 Tbsp fresh dill
  • 2 Tbsp beetroot powder
  • ¼ cup quinoa flour
  • ½ tsp baking powder
  • 1 large egg
  • 2 Tbsp olive oil for drizzling

Beetroot Salad

  • 200 g large beetroot bulbs scrubbed and cut into wedges
  • 2 fresh thyme sprigs
  • 2 Tbsp olive oil
  • ½ tsp sea salt
  • 50 g mixed salad leaves
  • 3 baby radishes sliced or cut into wedges pickled in
  • 2 Tbsp white wine vinegar
  • 2 Tbsp pomegranate rubies

Zesty Herb Yoghurt

  • 250 g full fat yoghurt
  • 1 Tbsp tahini
  • 1 tsp lemon zest
  • 1 Tbsp Italian parsley roughly chopped
  • 1 Tbsp fresh coriander roughly chopped
  • salt and pepper to taste

Garnish

  • fresh coriander
  • mint leaves
  • olive oil for drizzling

Instructions
 

  • The falafels: Place all the ingredients (except the olive oil) into a food processor and blend until well combined. Set aside while preparing the other elements.
  • Roast beetroot wedges with olive oil, salt and thyme at 180°C in an oven or airfryer for 30 - 40 minutes. Cool to room temperature.
  • Pickle the prepared radishes in the vinegar.
  • Mix all the zesty herb yoghurt ingredients together. Season to taste.
  • Time to cook the falafels. I used an airfryer. Scoop teaspoonful amounts on the airfryer rack, drizzle with olive oil and use "fry" setting for 5 - 7 minutes. Turn, halfway. These can also be deep fried or shallow fried. The mixture yields +- 12 falafels.
  • While falafels are cooking, toss beetroot salad ingredients together.
  • Spread yoghurt sauce onto serving plates. Top with falafels and arrange salad on the side. Drizzle with good olive oil and garnish with extra coriander and mint leaves.

Nutrition

Calories: 516kcalCarbohydrates: 45gProtein: 17gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 65mgSodium: 1397mgPotassium: 804mgFiber: 11gSugar: 10gVitamin A: 1274IUVitamin C: 33mgCalcium: 273mgIron: 6mg
Keyword falafel
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