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Easy Beetroot Falafel

This beautiful but easy beetroot dish is even healthier than normal falafels.




Beetroot is packed with an incredible nutritional profile; lowering blood pressure, improve stamina and supports healthy liver function. Using this as a base ingredient for these tasty falafels is a natural progression to enhancing your sports diet.


2 tennis ball size beetroots
2 large garlic cloves
250g cooked chickpeas
1 handful fresh coriander leaves
1 tablespoon ground coriander
1 heaped teaspoon ground cumin
1 teaspoon sea salt

1 teaspoon of cumin seeds
1 fist-full of coriander leaves

To serve
I tablespoon Tahini paste
150ml Greek style yogurt
2 flatbreads - we prefer not to use pitta bread
few diced pickled golden beetroot
beet salad






Step 1: Peel the beetroot and cutting it into 1.5cm cubes. Place in a baking tray and roast for 45 minutes at 180°C. Take the tray and your beets out of the oven and let them cool.

Step 2: Put all the ingredients into a food blender and whizz away until it is all broken down into tiny pieces which will give your falafels a bit of texture. Too much whizzing will turn the mixture into a mush which will not hold together.

Step 3: Dampen your hands and roll into balls, slightly smaller than golf balls and then press down to make a mini patty shape.

Step 4: Place the patties under a medium grill for about 8 minutes each side.

Step 5: Sprinkle some cumin seeds over the top for the last few minutes.

Step 6: Dig in whilst they are still warm

To serve
Mix the yogurt and tahini paste with a pinch of sugar and some seasoning. Grill the flatbreads. Layout the beet salad with the pickled beetroot.


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