Beetroot Falafels



2 Medium Beetroot

About 20 mint leaves, chopped

1 small red onion (or regular onion if that's what you have.)

500 grams of cooked chickpeas

1 tsp Ground Coriander

4 tbsp Gram Flour or other gluten free flours




  • Pre heat Oven to 220C
  • Peel and grate the beetroot.
  • Chop mint leaves
  • Slice the red onion.
  • Drain and rinse the cooked chickpeas in a colander / sieve.
  • Place the chickpeas in a food processor and blend for 20 secs.
  • Add the ground coriander, red onion, grated beetroot and the mint.
  • Add gram flour and blend another 20-30 secs.
  • Shape the mixture into balls, should make about 12, then squish each one to flatten it slightly.  Line a baking tray with some baking paper and lay falafel out into a single layer.  Bake on the top shelf of your oven for 15-20mins


Serve with salad & pitta