Beetroot Falafel

Falafel with Beetroots

Cuisine Egyptian, Fusion
Servings 3


  • 1 can garbanzo beans rinsed, pat dried, 15 oz
  • 2 tbsp grated beetroot (raw, peeled) or chopped fresh spinach (as dry as possible)
  • 1 medium egg
  • 1/3 cup ground almonds or bread crumbs

Culinary Spice Kit

  • Coriander, cumin


  • In a BOWL, mash garbanzo beans with a potato masher*.
  • Add egg, almonds, beetroot or spinach, Falafel spices, and salt to taste. Mix well*.
  • Form small falafel patties.
  • In a PAN, heat 2 tbsp oil over medium-high heat.
  • Fry patties for about 5┬áminutes until they become crisp on both sides.
  • Flip the patties halfway.
  • Serve Falafel in bread with salad and yogurt sauce. Optionally, add tahini sauce***. Enjoy!


*Do not use a food processor!
** Yogurt sauce recipe.
*** Tahini sauce recipe.