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    Beetroot falafel

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    Beetroot falafel

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 30 minutes to 35 minutes 35 minutes

    Serves: 4


    1 tbsp olive oil, plus extra for brushing
    1 onion, chopped
    2 cloves garlic, chopped
    2 tsp ground cumin
    250g pack Waitrose Duchy Organic Cooked Beetroot
    400g can Waitrose Duchy Organic Chickpeas, drained and rinsed
    125g fresh white breadcrumbs
    1 essential Waitrose Free Range Egg, beaten
    200g pot Waitrose Tzatziki, and mixed salad, to serve 


    1. Heat the oil in a large frying pan and cook the onion and garlic for 5 minutes until softened. Stir in the cumin and cook for a further minute.

    2. Preheat the oven to 200ºC, gas mark 6. Pat the beetroot dry on kitchen paper and roughly chop. Place in a food processor with the onion mixture, chickpeas, breadcrumbs and egg. Whizz together to make a firm paste.

    3. Using damp hands, roll the mixture into 20 even-sized balls and place on a non-stick baking sheet. Brush lightly with oil and bake for 20–25 minutes until crisp and heated through. Serve warm with tzatziki and mixed salad. 

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    These will keep for 2 days in the fridge, and are just as good eaten cold as leftovers. They make a great packed lunch. 


    Average user rating

    5 stars