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Beet falafel with tahini & garlic dressing

Beet falafel with tahini & garlic dressing

This beetroot, chickpea and spice falafal can be made ahead, stored in the freezer and cooked from frozen, making it perfect party food. The creamy, nutty tahini and garlic dressing takes just 10 mins to prep – make and serve fresh on the day.

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  • Serves4
  • CourseBuffet
  • Prepare25 mins
  • Cook10 mins
  • Total time35 mins
  • Plus2 hours freezing

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 150g raw beetroot, peeled and coarsely grated
  • 400g can chickpeas, drained and rinsed
  • 2 clove/s garlic, crushed
  • 50g gram flour
  • 1 tsp ground cumin
  • ½ tsp sea salt
  • 1 tsp sumac, plus extra to serve
  • 50g sesame seeds


  • 2 red onions, finely sliced
  • 150g pack mixed radishes, finely sliced
  • 1 lemon, juiced
  • 50g Cooks' Ingredients Tahini
  • 1 tsp clear honey
  • 1 clove/s garlic, crushed
  • 3 tbsp olive oil
  • 300g pack Crosta & Mollica Piadina Flatbreads, warmed, to serve
  • 1 red chicory, leaves separated


  1. Place the beetroot, chickpeas, garlic, gram flour, cumin, salt and sumac in a blender and blitz to a rough paste. Using wet hands, roll into 16 walnut sized balls and dip in the sesame seeds, flattening each into a patty.

  2. To freeze at this point, place on a tray (that will fit in the freezer) lined with parchment, cover and freeze for 2 hours before removing to a labelled food bag to store in the freezer (for up to 1 month).

  3. To cook, steep the onions and radishes in lemon juice for 10 minutes. Stir the tahini with honey and garlic, season and loosen with 2-3 tbsp water until the consistency of single cream.

  4. Preheat the oven to a low heat. Add 2 tbsp olive oil to a frying pan and gently fry half the falafel from frozen for 8-10 minutes, turning frequently until crisp on each side. Cook until piping hot throughout. Remove and keep warm in the oven while the rest cook.

  5. Serve with the red onions and radishes, toasted flatbreads, tahini sauce, red chicory and more sumac. Do not reheat again once cooled.


Typical values per serving when made using specific products in recipe


2,798kJ/ 670kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating