Beetroot Falafel and Hummus with Walnut and Lemon Slaw

This is one of the most delicious thing’s I’ve ever made. It takes a bit of effort with all the different components but it is completely worth it. This is perfect for lunch, dinner or even just parts by themselves. Serve the Hummus with Pitta bread or the Falafel on a salad.

Beetroot Falafel and Hummus with Walnut and Lemon Slaw
Serves 4
Prep time 30 minutes
Cook time 10 minutes

1 Shallot, finely diced
1 tsp Ground Cumin
1 x 400g tin Chickpeas
1 Cooked Beetroot
1 tsp Tahini
2 tbsp Parsley
1 Egg, beaten
Oil, for frying

1 x 400g tin Chickpeas
3 tbsp Tahini
1/2 Lemon, juiced
1 Garlic clove, crushed
1 Cooked Beetroot
2 tbsp Extra Virgin Olive Oil

1/2 White Cabbage, finely shredded
50g Walnuts, chopped
1 tbsp Parsley, finely chopped
3 tbsp Mayonnaise
1 Lemon, juiced

Pickled Red Onions:
1 Red Onion
2 tbsp White Wine Vinegar

25g Rocket, to serve

To make the falafel, add the shallot, cumin, chickpeas, beetroot, tahini, parsley, egg and generous seasoning into the bowl of a food processor and blitz until broken down but still quite chunky. Remove from the food processor and chill for 30 minutes.

Meanwhile, make the slaw and pickled onions. For the slaw, finely shred the cabbage and combine in a bowl with the mayonnaise and lemon juice and set aside for 15 minutes to soften. For the onion, slice the red onion as thin as possible and add to a bowl with the white wine vinegar. Set aside until needed.

To make the Hummus, add the chickpeas, tahini, lemon, garlic and beetroot to a food processor and blitz for 3-4 minutes or until completely smooth. Gradually add 1 tbsp extra virgin olive oil and blitz again to combine.


To fry the falafels, heat a pan with vegetable or sunflower oil until very hot (around 170-180c). Roll the falafel mixture into 40g balls and fry in batches until golden. Drain on kitchen roll.

Once you are ready to serve, add the walnuts and parsley to the slaw and mix through. Plate up the hummus and drizzle with the remaining tbsp of extra virgin olive oil. Top with the hot falafels, slaw, drained pickled red onions and rocket. Serve immediately or allow the falafels to cool.

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