Beet falafel

By Jeff Richards
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  • ¼ cup olive oil
  • 1 cup canned chickpeas
  • ½ small red onion, chopped
  • 1 medium red beet cooked
  • ¼ cup parsley
  • ¼ cup cilantro
  • ¼ cup mint, just the leaves
  • 3 cloves garlic
  • ½ teaspoon ground cumin
  • ½ cup chickpea flour
  • ¼ cup tahini
  • Salt and pepper to taste


  1. Pre heat the oven to 375 degrees.
  2. In a food processor, add all the ingredients except the chickpea flour and blend until the consistency is chunky/smooth.
  3. While the food processor is going, slowly add in the flour to incorporate into a mixture you can form into thick discs.
  4. Remove the batter, form into falafel discs, and line them on the baking tray.
  5. Bake the falafel for 25-30 minutes flipping halfway through.
  6. Let the falafel cool and have some yogurt on hand for dipping!


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