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This is the recipe I use for regular Falafel, but I added in beetroot and extra Gram Flour. These are great in salads, wraps or pitta pockets, whatever the season they taste great. You must be careful not to blitz the mixture to mush, you don’t want a paste, otherwise they with fall apart on cooking.

  • Serves:4-6
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Ingredients

2 tins chickpeas drained, rinsed and patted dry.
150g roasted beetroot/raw beetroot grated/ready cooked vacuum packed diced
1 small onion finely diced
1 large garlic clove grated
1 -2 tsp salt
A really grind of black pepper
Large handful coriander leaves roughly chopped
Large handful parsley leaves roughly chopped
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 tsp baking powder
¼ tsp cayenne pepper
3-4 tbsp. gram flour/plain white flour

Quick Pickled Red Cabbage
Half a red cabbage shredded thinly
Juice of 1 lemon
1 tsp salt

Cucumber and Dill Tzatziki
Half a cumber cut in half length ways deseeded and finely sliced into half moons
½ cup natural dairy free yogurt
½ tsp salt
2 tbsp. chopped fresh dill
½ clove of garlic finely grated

Pink Pickled Onions

Instructions

Place the chickpeas, beetroot, onion, garlic and fresh herbs into a food processor a pulse until combined, not a mushy paste! You want it coarsely chopped, but can be formed into balls.

Empty into a large bowl and combine all the other ingredients by hand.

Shape the mixture into walnut sized balls or Cornell with 2 dessert spoons. Place on a lined baking tray and put into the fridge to firm up, until you’re ready to serve.

To make the red cabbage, place all the ingredients in a bowl and scrunch together with your hands, this will help macerate the cabbage. Set aside until ready to serve.

Combined all the Cucumber ingredients taste for seasoning and set aside.

I tend to bake them in the oven at 180°C until crisp on the outside. You can shallow fry in about 1 inch of neutral stable oil, such as coconut or groundnut. Until crispy on the outside a few minutes on each side should do it.

Serve as you wish, with salads, hummus, quick pickled red cabbage, pink pickled onions, yogurt and dill cumber tatziki, pita or flat breads.

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Me

About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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