Beetroot Falafel with Hummus
You don't have to be a vegetarian to enjoy this tasty dish of Beetroot Falafel with Hummus. Uncooked falafel can be frozen and stored in the freezer for up to 1 month so it’s worthwhile making a double batch to have on hand for a quick and easy dinner or even to cook for lunchboxes.
How long will it take?
45 minutes
What’s the serving size?
Serves 4
What do I need?
For the Falafel
- 400 g tin chickpeas, rinsed and drained
- 200 g raw beetroot
- 4 cloves garlic
- 1 ½ cups chopped parsley
- 2 tsp ground cumin
- ¾ tsp salt
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 - 2 tbsp plain flour
- 1 tbsp olive oil
For the Hummus
- 1/3 cup tahini
- 2-4 tbsp cold water
- 2 tbsp olive oil
- ½ tsp ground cumin
- ¾ tsp fine sea salt
- 2 cloves garlic, peeled and minced
- Juice of 1 lemon
- 1 x 400g can chickpeas, rinsed and drained
To serve
- Pita bread
How do I make it?
- Preheat oven to 180C.
- Line a baking tray with baking paper. Place chickpeas on baking tray and cook for 10 minutes.
- Meanwhile, grate beetroot and set aside.
- Add garlic and parsley to a food processor and blitz into small pieces. Add chickpeas, beetroot, cumin, salt, tahini, lemon juice, flour and pulse until just combined. If the mixture is too wet, add more flour or if too dry add more lemon juice or tahini.
- Form mixture into balls using a tablespoon. Place balls onto lined baking tray and brush with a little olive oil.
- Bake for 20-30 minutes or until the falafel are crisp on the outside.
- Make the Hummus by adding tahini, water, olive oil, cumin, salt, garlic and lemon juice to a food processor. Puree until smooth. Add chickpeas and puree until smooth. If it is too thick, add more water. Taste and season.
- To serve, divide Hummus between bowls, add falafel and serve with pita bread.
