Cooking Time: 25 Minutes

Prep Time: 30 minutes


1/2 pound of peeled and finely chopped Beets

2 x 400g cans of Chickpeas 

1/2 a cup of chopped onions

1 cup of breadcrumbs

1 egg

2 tsp cumin seeds

1 tsp corriander seeds

1 tsp cayenne pepper

3 tbsp exra virgin olive oil

3 tbsp chopped parsley

2 tablespoons lemon juice

1 cup of low fat yoghurt




1. Take the chickpeas, lemon juice and 2 tbsp of olive oil and puree it in a food processor until smooth. 

2. Combine it in a bowl with the beets

3. Heat the 1 tbsp of olive oil in a pan and then add the cumin seeds, corriander seeds and the cayenne pepper for a minute.

4. Sautee the onions on the pan until they are translucent

5. Add salt to the onions

6. Add the breadcrumbs, 1 tbsp parsley, egg, onion and beets in a bowl and mix it well. 

7. With damp hands take about a fistsize of the mixture and shape it into a round shape and then let it chill in the regrigerator for about 30 minutes.

8. Mix the yoghurt with parsley.

9. Serve the falafel balls with yoghurt and enjoy


Leave a comment

All blog comments are checked prior to publishing