Beetroot Falafels with Beetroot Leaf Salad



  • 1 tbsp rapeseed oil
  • 1 chopped onion
  • 1 tsp ground cumin
  • 1 x 400g can of chickpeas, drained
  • 250g whole beetroot, including leaves and stalks, set the stalk and leaves to one side, peel and chop the beetroots
  • 100g fresh breadcrumb
  • 1 free range egg
  • 1 tbsp tahini paste
  1. Heat the oil in a frying pan and fry the onions until softened, then add the cumin and cook for 1 min. Put the chickpeas, beetroot, breadcrumbs, egg, tahini, and the onion mix into the blender and blend into paste seasoning with sea salt and black pepper.
  2. Shape into about 16 balls place them onto a baking sheet. Chill until ready to serve.
  3. Heat oven to 180C fan/gas 6. Brush the falafels with a little extra oil and bake for 20 mins until crisp.
  4. Wash and shred the beetroot leaves, I pickle the stalks for later use. Toss the leaves with ½ and ½ mixed salad leaves, cherry tomatoes, sliced red onion and sea salt.