Chick pea, walnut and beetroot falafel

  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 40 minutes

Makes: 20-24 falafel (serves 4-6 with accompaniments)


400g can chick peas, drained
220g beetroot, peeled and coarsely grated
100g walnut pieces
25g pack flat leaf parsley, roughly chopped
25g pack mint, roughly chopped
½ small red onion, finely chopped
2 garlic cloves, crushed
1 tsp ground coriander
1 tsp ground cumin
1 tbsp olive oil


1. Preheat the oven to 190˚C, gas mark 5. Line a baking sheet with baking parchment. Put all the ingredients except the oil in a food processor. Season and pulse until everything is finely chopped and beginning to clump together.

2. Take tablespoons of the mixture to shape into about 20-24 small patties. Space them out on the lined baking sheet, brush lightly with oil and bake for 20-25 minutes, until lightly browned. Leave to cool on the baking sheet for 5 minutes before taking off with a spatula. Serve on their own, or with Greek yogurt or houmous, fresh coriander, shredded lettuce, sliced tomatoes and flatbreads or pitta, if liked.