zoom Beet falafel with tahini & garlic dressing

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    Beet falafel with tahini & garlic dressing

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    Beet falafel with tahini & garlic dressing

    • Preparation time: 25 minutes
    • Cooking time: 10 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


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

    To cook and serve
    2 red onions, finely sliced
    150g pack mixed radishes, finely sliced
    1 lemon, juiced
    50g Cooks’ Ingredients Tahini
    1 tsp clear honey
    1 clove garlic, crushed
    3 tbsp olive oil
    300g pack 4 Crosta & Mollica Piadina Linseed & Poppyseed 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.

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