Beetroot falafels featured image

Beetroot falafels

Ready In 30 mins


Beetroot falafels featured image


  • 1 tbsp Mint Infused Olive Oil
  • 1 red onion,
  • 1 tsp cumin seeds,
  • Pinch of cayenne pepper,
  • 4 mushrooms, chopped,
  • 1 x 400g tin of chickpeas,
  • 250g of pre cooked beetroot, grated
  • 1 egg,
  • 1 tbsp tahini paste,
  • Squeeze of lemon juice,
  • Mint Infused Olive Oil for brushing


Preheat oven to 200c/gas6. Fry onions for 5 minutes. Add cumin seeds, cayenne
pepper and mushrooms and cook for 2 mins, transfer into a food processor with the
chickpeas, two thirds of the beetroot, egg, tahini and lemon juice. Whizz to a paste,
transfer into a bowl, stir in the remaining beetroot and season. With damp hands,
shape into 16 balls and place on a lined baking tray. Brush with mint olive oil and bake for
25 minutes.

  • Serve

With Greek yoghurt or soured cream and a handful of rocket leaves. Drizzle with Mint Infused Olive Oil and Caramelised Onion Balsamic.


Mint Infused Olive Oil

From £7.85

Caramelised Onion Infused Balsamic

From £7.85

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