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Baked Beetroot Falafel

An easy and satisfying veggie lunch with a Middle Eastern twist!


  • Preheat the oven to 200C and line a baking tray with baking paper.

  • Add the beetroot, onion and garlic to a food processor a long with the chickpeas, parsley, walnuts, breadcrumbs, lemon zest, cumin and a pinch of salt and pepper. Drizzle in two teaspoons of olive oil and pulse until the mixture has broken down.

  • Take a small handful of the mixture and compress into a ball roughly the size of a golf ball, transfer to the prepared baking tray and repeat with the remaining mixture.

  • Place in the oven and bake for 25 minutes.

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