Spicy Chickpea Beetroot Falafel Garnished With Cucumbers And Yogurt

5 from 1 vote

FALAFEL 101: The origin of falafel is highly debated. Most likely, it was born in Egypt and then spread throughout the region of the Middle East. It’s believed that the word falafel could come from the word fūl, which means fava beans, as this was its first main ingredient. In modern times, falafel has been considered the national dish of Egypt, Palestine, and Syria. The recipe varies from region to region. In a few regions, falafels are made out of chickpeas or entirely out of beans, and even mix the two. In Lebanon, for example, tahini is added to falafel. The resulting mixtures can then be seasoned with cumin, flat parsley, coriander, lemon and/or garlic. In many cases, chili pepper is also added to the mix.

5 from 1 vote

Spicy Chickpea Beetroot Falafel Garnished With Cucumbers And Yogurt

By Diane Kochilas

Prep Time 20

Cook Time 40

Servings

Recipes

Prep Time 20

Cook Time 40

Servings

Recipes

Ingredients

1 15- ounce can of chickpeas rinsed and drained
4 cloves garlic skins removed
1 ½ cups coarsely chopped parsley plus more for garnish
1 ½ cups shredded raw beets
A pinch ground cumin
A pinch spicy paprika
Sea salt and freshly ground black pepper, to taste
1 Tbsp tahini
2 Tbsp fresh lemon juice
1-3 Tbsp all-purpose flour as needed
3 Tbsp extra virgin Greek olive oil
2 cucumbers thinly sliced
1 cup Greek Yogurt
2 dried red chilies thinly sliced
Toasted pita to serve (optional)

Instructions

Heat oven to 375 F/ 190 C, and line a baking sheet with parchment paper. Add chickpeas to the baking sheet and bake for about 10 minutes until slightly cracked and dried out. Set aside.
In a food processor, add garlic, parsley, and pulse to chop into small bits. Then add baked chickpeas, 1 ½ cups shredded beets, cumin, paprika, salt, pepper, tahini, and lemon juice, and pulse for about 15-30 seconds. The mixture shouldn’t be puréed. You can adjust the texture if too wet by adding a little flour. If too dry, add more tahini or lemon juice. Adjust seasonings as desired.
Scoop out 1 ½-tablespoon portions of the falafel mixture, and form them into 12 falafel balls with your hands.
Arrange falafel on the parchment-lined baking sheet from earlier. Brush with oil for a crispier texture, and bake for 20-30 minutes or until crispy outside.
Enjoy with sliced cucumbers and 1/4 cup Greek Yogurt for each portion. Garnish with chopped parsley and serve.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.