Beetroot Falafels with Quinoa Tabouli

From failed falafels to tasty triumph

After being inspired by @momentsofdi_ I thought I’d give beet falafels a crack!

Attempting to make them on Monday was a bit of a fail: the mixture resembled more of a hummus than falafel mix (thanks Magimix), I decided to make them again, this time pulsing, not blending 😂

The colour of fresh beetroot is so beautiful!

Dried chickpeas are so much nicer than canned ones (even the organic cans), I’ve really noticed the difference since starting to use dried ones.

If you have to buy canned make sure you remove the skin. It can be painstaking, but I guarantee it’s worth it. If you have friends or family that say chickpeas make them gassy, it’s the skin! I find planning really helps and I even rope my husband in to help with skinning the chickpeas so it’s done faster and then all I have to do is throw the ingredients in a food processor and then roll the falafels out, which takes about 15 minutes, plus, left overs for lunch! Quick and easy weekday meal.

The sesame seeds coating reminds me of biting into a crunchy bread roll, who doesn’t love a crunchy bread roll?

This recipe yields around 18 depending on size you roll.



1 cup dried chickpeas, cooked or 2 cans, drained rinsed and skinned (about 3 cups)

1 large beetroot, peeled roughly chopped

Juice and rind of 2 lemons

1/2 bunch of fresh parsley

3-4 cloves garlic

1 red onion, peeled and roughly chopped

1/2 – 1 cup of besan flour

Salt to taste

Sesame seeds to roll


  1. Place parsley, onion, garlic in food processor and pulse until finely chopped.
  2. Add beetroot and half of the chickpeas and pulse until blended, but still chunky
  3. Add lemon rind and lemon juice and pulse again, be sure not to over blend
  4. Transfer to a large bowl, stir in the remainder of chickpeas and add 1/4 cup of besan flour at a time. Keep adding besan flour until the desired consistency is achieved. The mixture should be able to hold together by itself
  5. Form balls (about 2 tablespoons) and then roll in sesame seeds and place on a lined tray
  6. Bake for 40-50 minutes at 180 degrees Celsius


Quinoa Tabouli 


1 cup white quinoa, cooked as per instructions

1 large organic tomato, diced

1/2 bunch parsley (just the leaves) rinsed, finely chopped

1/4 bunch of mint (just the leaves) rinsed, finely chopped

Lemon juice

Olive oil

Salt and pepper


  1. In a large bowl, combine all ingredients, adjusting seasoning to liking.


Follow my instagram account @themotherofvegans for more!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s