These falafel boast a vibrant pink colour from the grated beetroot. If you can’t get your hands on raw beetroot, you can use pre-cooked beetroot which can be found in most supermarkets. (For a more intense flavour, I sometimes roast the beetroot instead of boiling).
The falafel mix can be prepared ahead and are great for a quick and easy meal prep or to brighten up your work lunches. Use in healthy buddah bowls or in wraps for a quick lunch on the go!
3 banana shallots, finely chopped
1tbsp olive oil
2 tsp cumin
1 x 400g can of chickpeas, drained and rinsed
250g raw beetroot
1 egg, beaten
1 tbsp good quality tahini paste
Juice of 1/2 lemon
Handful fresh parsley, roughly chopped
130g Greek yoghurt
Handful wild garlic, finely chopped
1 tbsp olive oil
1/2 tsp salt
1/2 cucumber, cut into ribbons using vegetable peeler
To make the tzatziki, combine together the greek yoghurt, cucumber, wild garlic and a squeeze of lemon juice. Stir in the olive oil and season to taste. Chill till required.
Boil the beetroot till tender. Leave to cool, peel and grate coarsely using a box grater.
Sauté the shallots in olive oil till translucent. Add the cumin and pepper and cook for another couple of minutes.
Transfer the shallots to a food processor along with chickpeas, breadcrumbs, egg, tahini, lemon juice and parsley. Blitz to achieve a rough texture.
Transfer the mixture to a large mixing bowl, mix in the grated beetroot, sesame seeds and season with freshly ground black pepper and sea salt.
Using your hands, shape the mixture into evenly sized balls and place on a lined baking tray.
Chill for 20 minutes (This step ensures the falafel hold their shape when cooking).
Heat oven to 200C and bake for 25 minutes or till the falafel have developed a crispy crust.
Serve the falafel on flatbreads (I always use this really simple recipe from Jamie Oliver) with tzatziki, roughly chopped mint leaves and slivers of tangy pickled red onion.