Crispy Wholesome Falafels

A pop of colour on your plate.

Falafel has long been a favourite for its irresistible crunch, fluffy interior, and earthy, herb-packed flavour — but this version comes with a vibrant twist. Fresh raw beetroot in the mix adds a striking magenta hue, along with extra texture and a subtle, natural sweetness. The result? A falafel that still delivers that authentic, savoury taste you love, with an eye-catching burst of colour.

These beetroot falafels are naturally vegan and packed with plant-based protein, making them perfect for wraps, salad bowls, or as part of a colourful mezze platter.

Make a double batch and freeze them for quick, flavourful meals anytime.

TAP INTO THESE RECIPES TO MAKE YOUR MEDITERRANEAN FEAST

Falafels pair beautifully with a fresh salad, dips and sauces, breads and wraps, extras like olives, grilled vegetables, pickles.

Enjoy pillowy pocket pita flat-bread, so soft and airy, A must with falafels.

Enjoy homemade creamy and delicious hummus,

Enjoy the wholesome goodness of tabouli.

Make up your own extras.

I have made a Mediterranean platter using falafel as the central protein along with home made hummus, tabouli, pita bread, salads and olives.

Equipment: a food processor or thermomix, a small saucepan, a large mixing bowl, a shallow fry pan or baking sheet tray, serving platter

THIS RECIPE CALLS FOR SOAKED UNCOOKED CHICKPEAS.

1 CUP OF DRY CHICKPEAS GIVES 2 CUPS SOAKED CHICKPEAS

SOAK FOR AT LEAST 6 HOURS OR OVERNIGHT

QUICK METHOD, BOIL WATER AND POUR OVER CHICKPEAS LET REST FOR AT LEAST 2 HOURS. MAKE SURE YOU COVER WITH PLENTY OF WATER BECAUSE THEY EXPAND.

I ALWAYS ADD OPTION ONE OR TWO BELOW WHEN I MAKE FALAFELS, IT ADDS TEXTURE, ENHANCES THE FLAVOR AND ACTS AS A BINDER.

CHOOSE OPTION ONE OR TWO AND MAKE AHEAD, THEN ADD TO FALAFEL INGREDIENTS

MAKE THE BULGAR WHEAT (OPTION ONE)

1/2 cup fine grain bulgar wheat

1 cup boiling water

METHOD

*Place the bulgar wheat in a small size saucepan.

*Add boiling water to grain, allow mixture to come to a boil on stove top.

Remove from heat, place a lid on the saucepan and set aside for 30 minutes until water has absorbed.

MAKE THE QUINOA (GLUTEN FREE-OPTION TWO)

1/2 cup white quinoa

1 1/2 cups filtered water

METHOD

*Place quinoa with water in a small size saucepan over medium to high heat.

*Bring to a boil, then reduce to a gentle simmer and cook with lid on for 10-15 minutes or until water has been absorbed.

*Remove from heat and let rest for another 10 minutes, then remove the lid.

*Fluff up the cooked quinoa with a fork and let cool.

INGREDIENTS FOR BEETROOT FALAFEL (makes approximately 16-18)

26og or 1 1/2 cups soaked chickpeas

125g or 1 medium size beetroot (cut into small pieces)

25g or 4 medium- large garlic cloves

65g or 1 medium to large bunch Italian flat-leaf parsley

4og or 1 small to medium bunch coriander

3 Tablespoon fresh squeezed lemon juice

3/4 Tablespoon cumin powder

1 1/2 Teaspoon coriander powder

1 1/4 Teaspoon Hımalayan pink salt or salt of choice

180g or 1 cup tightly packed cooked bulgar wheat (for gluten free option add cooked quinoa)

3 Tablespoon plain flour or gluten free flour

Olive oil for frying

METHOD

*Place soaked and drained chickpeas, beetroot, garlic, parsley, coriander, lemon juice, cumin powder, coriander powder and salt in a food processor or thermomix and blend until smooth.

*Add in bulgar wheat and process until combined.

*Transfer to a large mixing bowl and add the flour.

*Mix until well combined.

*Using moistened hands, take tablespoons of mixture and shape into balls, you can also flatten them to form 5cm rounds. Put them on a plate cover with cling wrap and place in refrigerator for 30 minutes.

TIME TO COOK

Traditionally falafels are deep fried to give a crispy outside texture.

*For a more healthy option lightly oil a heavy based or non stick pan and turn heat on high, when the right temperature is reached turn heat down to medium/low.

*Place falafels, a few at a time into the pan and cook until light golden in colour, usually about 3-5 minutes each side. I like to place a lid on the pan while falafels are cooking to steam cook them.

OR

Option two is to bake falafels.

*Place them on a baking sheet place in oven heated to 180°C or 375°F

*Bake 15 minutes each side being careful they do not dry out.

OR

Option three cook them in an air fryer which uses less oil follow manufacturers instructions.

FALAFELS MAY BE FROZEN IN THEIR RAW STATE. TAKE FROM THE FREEZER THE AMOUNT REQUIRED, THAW AT ROOM TEMPERATURE, THEN COOK AS ABOVE.

THERE ARE MANY DELICIOUS DRESSINGS YOU CAN DRIZZLE OVER FALAFELS

HERE IS ONE YOU MAY LIKE

Tahini dressing

Ingredients:

½ cup tahini (sesame seed paste)

2 medium size cloves garlic, minced

¼ cup freshly squeezed lemon juice

salt to taste

Purified water add a little at a time

Method:

*Place tahini, garlic and lemon juice in a blender, preferably with a small bowl and blend.

*Add water a little at a time until mixture becomes thick and creamy.

*Season with salt and adjust flavours according to your taste.

ASSEMBLE YOUR PLATTER

Arrange on a platter what you have chosen to eat with your falafels and enjoy

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