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Beetroot and Mint Falafel

Updated: Jan 9, 2020

These baked falafel contain no oil at all, making them a much healthier version of their deep fried predecessor.

Makes 12 small balls - serves 4


2 cooked medium sized beetroot

400g tin cooked chickpeas in water

1/2 red onion

1 garlic clove

Handful of fresh parsley

Small handful of fresh mint

1/4 tsp harissa paste

1 tsp tomato puree

1/4 tsp maple syrup



1. Preheat your oven to 220 degrees Celsius.

2. Roughly chop the beetroot and add to a baking tray along with the chickpeas, drained. Cook in the oven for 10 minutes.

3. Meanwhile add all of the remaining ingredients to a large blender. After the 10 minutes, add the beetroot and chickpeas to the blender. Blend well, adding a little water if you find that you need to loosen the mix to achieve a smooth consistency.

4. Using wet hands, shape the mix into small balls, and place on a lined baking tray. 5. Bake in the oven for 25-30 minutes.

Serving idea; These falafels work well for party food nibbles, served with plant based tzatziki.


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