Crispy Beetroot Falafel with Tahini Yogurt Dip
These vibrant pink falafel are a stunning twist on the Middle Eastern classic, packed with earthy beetroot and aromatic spices. Perfect for spring gatherings, they're crispy on the outside, tender within, and completely plant-based.
Ingredients
- 400g tinned chickpeas, drained and rinsed
- 200g cooked beetroot, roughly chopped
- 4 cloves garlic, minced
- 1 small red onion, roughly chopped
- 30g fresh parsley, roughly chopped
- 15g fresh coriander, roughly chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp chickpea flour
- 1 tsp baking powder
- 3 tbsp olive oil for pan-frying
- 150g tahini
- 150g dairy-free yogurt
- 1 lemon, juiced
- 4 wholemeal pitta breads, to serve
- Mixed salad leaves, to serve
Instructions
Pat the chickpeas and beetroot dry with kitchen paper to remove excess moisture.
Add chickpeas, beetroot, garlic, red onion, parsley, and fresh coriander to a food processor.
Add cumin, ground coriander, cayenne pepper, salt, and black pepper to the processor.
Pulse until the mixture is combined but still has some texture - do not over-process into a paste.
Transfer the mixture to a bowl and fold in the chickpea flour and baking powder until evenly distributed.
Refrigerate the mixture for 15 minutes to firm up.
Shape the mixture into 16 small patties, about 4cm wide and 2cm thick.
Heat olive oil in a large non-stick frying pan over medium heat.
Cook the falafel in batches for 3-4 minutes per side until deeply golden and crispy.
Mix tahini, dairy-free yogurt, and lemon juice together with a pinch of salt to make the dip.
Warm the pitta breads according to packet instructions.
Serve the beetroot falafel with tahini yogurt dip, warm pitta bread, and fresh salad leaves.
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