Photo of Beetroot Falafel

Beetroot Falafel

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A vegan delight offered from this part of the world that I absolutely love……. Falafel!!!
This is the best way to describe falafels. And just like hummus, I like to add a twist to falafels. They can be made just for snacking, as starters, or be a part of salad bowls. Stuff them in sandwiches and wraps as a vegetarian option. I like to add a lot of herbs for the extra freshness and light texture.

This time around I decided to add a little color and few healthy ingredients to my falafel: Beetroot!!

Beetroot gives a gorgeous color without altering the taste. The best part about these falafels is the crispy exterior. I added a layer of sesame seeds for added nuttiness and crispy texture. The curry powder is the surprise element. I added just a hint so that it doesn’t overpower. It can be a part of your Iftaar table this Ramadan. You can choose to bake them. I fried mine and paired them with a garlic labneh dip. They were such a hit.

How do you like your falafels? The classic or with a little twist!!

Photo of Beetroot Falafel
Recipe of Beetroot Falafel

Preparation time: 20 min
Serves: 2-4
Cooking time: 20 min


Chickpeas 400g (Soaked)
Beetroot 2 small (grated)
Curry powder ½ tsp
Parsley ½ a cup
Onion 1
Garlic 3 pods (grated)
Cumin powder
Sesame seeds ½ cup


  1. Start with grating the beets. Cook in a pan with very little oil. Once cooked and all the water has evaporated set it aside.
  2. Use a food processor to pulse the chickpeas, herbs, and onion to form a coarse mixture. Add the cooked beets and pulse just a couple of times more. We don’t need a paste so don’t over blend it.
  3. Take out the falafel base and add the spices and seasonings. Shape the falafels, coat them with sesame and set them aside.  Heat oil in a pan and shallow fry them. Serve them hot with a dip of your choice.


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