• Serves: 4 people
  • Prep time: 60 minutes
  • Cooking time: 20 minutes
    • British
    • Vegetarian

    Beetroot Falafel and Quinoa Salad

    Recipe Information

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    250g Cooked Beetroot

    1 Small Red Onion

    3 Garlic Cloves

    2 x 400g tins Chickpeas, drained

    Juice and Zest of 1 Lemon

    1 pot Fresh Coriander

    2 tsp Ground Cumin

    2 tsp Paprika

    70g Plain Flour, plus extra for rolling

    Sea Salt and Black Pepper

    Sunflower Oil to fry



    120g Tri Colour Quinoa

    4 Spring Onions

    2 Peppers

    2 Celery Sticks

    100g Greek Yogurt

    1 flat tsp Chilli Powder

    Juice ½ lime


    Peel and finely chop the red onion then peel and mince the garlic.

    Chop the coriander and beetroot into small pieces.

    Put the chickpeas, onion, garlic, coriander, beetroot, cumin, paprika, flour, lemon juice and zest into a food processor and blitz until almost smooth. Put into a bowl, season with some salt and pepper and put in the fridge for 30 minutes to firm up.

    Meanwhile, to make the salad, first cook the quinoa as directed on the pack.

    Wipe the spring onions and finely chop along with the peppers and the celery and mix these with the cooked quinoa.

    Seperately, mix the yogurt, lime juice and chilli powder together and keep to one side.

    Remove the falafel mixture from the fridge and divide it into 16 – about 45g each.

    Roll each piece into a ball, flatten slightly, dust in some flour, then fry in batches in the oil for about 3 minutes each side – keep warm while you cook the rest.

    Serve the falafel on the quinoa salad alongside the chilli lime yogurt.

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