Beetroot Falafels

These are the yummier, healthier homemade versions of the deep fried Middle Eastern delights. Great to make and freeze for quick dinners or lunches.


  • 200g fresh beetroot (approx 1 large beet)
  • 350g chickpeas
  • 3 cloves of garlic
  • 3 small brown mushrooms
  • 2 Tbsp flax flour
  • 2 tsp ground cumin
  • 1 tsp sumac
  • 2 Tbsp extra virgin olive oil
  • 1 tsp chilli flakes
  • 1 Tbsp Nutritional yeast
  • 1/2 tsp thyme
  • 1 – 2 tsp coconut sugar
  • Salt and pepper
  • 1 Tbsp beetroot powder (optional; I used GoodLife beetroot powder)
  • 3-5 Tbsp cassava flour

How they are made

  1. Preheat oven to 200°C
  2. Line a baking tray with baking paper
  3. Throw all ingredients into a food processor (i guess a blender would work too)IMG_8442
  4. Blitz until a paste forms                       IMG_8446
  5. Roll the paste into balls (with approx 4 – 5 cm diameter)IMG_8447IMG_8449
  6. Bake for 30 minIMG_8452
  7. Allow to cool for 15 min
  8. Eat while still hot, or keep in fridge/freezer to reheat later.


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