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    Chick pea, walnut and beetroot falafel

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    Chick pea, walnut and beetroot falafel

    • Vegetarian
    • Gluten Free
    • 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.

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    This recipe first appeared in Waitrose Food, August 2017 issue. Download the Waitrose Food app for the full issue


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