Beetroot falafel


My first falafel was at an Egyptian café in Brighton’s Kemptown in 1989! Was still to this day the freshest and most memorable taste.

This is a recipe I found years later from a superfoods recipe book given to me by my friend Ush in NZ. I make them regularly because you can have them as a plain snack or mix them with salads, pasta or wraps of any type.

IMG_0226Before placing the tray in the oven. Love the fact that you bake them and not fry them.

IMG_0229Mixed with quinoa pasta, wilted baby spinach and avocado. Coconut yoghurt tzatziki on the side.

IMG_0238A quick snack when starving.

IMG_0305Quinoa rice, wilted baby spinach, avocado and pomegranate seeds. Beetroot falafel optional.


1 tin of organic lentils

1 raw beetroot

juice of 1 lemon

2-3 cloves of garlic

1 tsp oriander seeds

1 tsp cumin seeds

2-3 tbsp wholemeal bread-crumbs (I use gluten-free)

salt & pepper to taste


Rinse the lentils and place in a bowl. Grate the raw beetroot and add the garlic using a garlic crusher. In a dry frying pan heat for 1-2 minutes the cumin and coriander seeds shaking the pan all the time until the spices release their aroma (do not burn)! Ground the spices using a spices & nuts grinder or pestle and mortar. In a blender mix the lentils, beetroot and spices. Place the mix in a bowl and add the breadcrumbs. Mix well with hands and form small walnut-size balls. Place them in the fridge for approximately 1 hour.

Bake them in a pre-heated oven for 10-15 minutes at 180C.

Nutritious, filling and versatile.

Other possibilities

If making wraps you could use tahini yoghurt.  Add a couple of tbsp of tahini paste, the juice of 1 lemon, 1-2 cloves of crushed garlic to preferred choice of yoghurt. Mix well adding salt and pepper and thin with water to obtain a smooth sauce.

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