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Do yourself a favour and try this easy beetroot falafel recipe for dinner tonight. Served with tabouli, pita bread and yoghurt it’s a fresh and flavour-packed dish you can whip up in a flash!

  • Makes24
  • Cook time15 minutes
  • Prep time20 minutes, (+ 30 mins chilling time)
beetroot falafel on a plate, served with tabouli, pita bread and yoghurt


  • 2 garlic cloves, chopped
  • 1 small red onion, chopped
  • 2 tsp ground cumin
  • 1 (250g) large beetroot, peeled, grated
  • 2 x 400g cans chickpeas, rinsed, drained
  • 2 tbsp tahini
  • 1 lemon, zested
  • ½ cup coriander leaves
  • 2 tbsp flour, plus extra for dusting
  • Olive oil, to shallow-fry
  • Pita bread, to serve
  • Tabouli, to serve
  • Natural yoghurt, to serve
  • Flat-leaf parsley leaves, to serve
  • Lemon halves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Process garlic, onion, cumin, beetroot, chickpeas, tahini, lemon zest, coriander and flour in a food processor until finely chopped. Season. Roll into 24 even-sized balls. Flatten slightly. Place on a plate in fridge for 30 mins to chill.
  2. Step 2

    Heat oil in a frying pan over medium-low heat. Cook falafels, in batches, for 2-3 mins each side or until golden and crisp on the outside.
  3. Step 3

    Divide tabouli among pita bread. Top with falafels, natural yoghurt and parsley. Serve with lemon.