Recipe: Beetroot Falafels

Whip up homemade falafel with roasted beetroot for a punch of colour and flavour. 

Recipe and photo: Extract from Healthy Kelsi: Simple, vibrant plant-based food

Making homemade falafels is way easier than you think. I make them at least once a week for lunch with a simple side salad and dressing. I wanted to create a unique flavour, and the beetroot creates the perfect texture, colour and taste.

Serves: 4
Time: 35 minutes


2 medium-sized beetroot, quartered
1 small onion
2 cloves garlic
1 large handful of fresh parsley
1 large handful of fresh coriander
400g can chickpeas, drained
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
¼ cup chickpea flour
1 tsp baking soda


Preheat oven to 180°C and line a baking tray with baking paper. Place beetroot on baking tray and cook for around 20 minutes until soft.

Pulse onion, garlic, parsley and coriander in a food processor until finely chopped but still a bit chunky. Tip mixture into a bowl and rinse out food processor. Place chickpeas and cooked beetroot in food processor and pulse until a chunky paste is formed. Add beetroot mixture to chopped herbs. Add remaining ingredients and mix until combined.

Use a large tablespoon to shape mixture into balls and place on baking tray. Bake in oven for around 25 minutes.

Healthy Kelsi: Simple, vibrant plant-based food by Kelsi Boocock, photography and recipes by Kelsi Boocock, published by Bateman Books, RRP$39.99, Release Date 13 September, to purchase check your local bookstore for possible click and collect options (outside of Auckland) and also Fishpond and Mighty Ape for online and contactless delivery.

More stories you might like:
Easy barbecue recipe: Ginger and Soy Salmon

Discuss This Article
Send this to a friend