Recipe of the Week Roast Beetroot Falafels

Beetroot Falafels are a good lunch box filler to go along with a salad.  This recipe from Trinity’s Kitchen is straightforward and delicious.  Serve with a little yoghurt or a tahini dressing.


  • 2 beetroot (just under tennis ball size)
  • 2 large garlic cloves
  • 250g chickpeas
  • 1 handful fresh coriander leaves
  • 1 tablespoon ground coriander
  • 1 heaped teaspoon ground cumin
  • 1 teaspoon sea salt


Ahead of time: Slice the rough neck/top off the beetroots and discard. Chop the remaining beetroot into cubes (1.5cm/half an inch cubed in size). Bake in the oven on a baking tray for about 45 minutes on a high heat (180 degrees C). When done, take out and leave to cool until you are ready to make the falafels.

Add all ingredients into a food processor and blend until everything has broken down. It doesn’t need to be pureed completely, just broken down into tiny pieces so that when you compress, everything binds together.  Roll into balls (a little smaller than golf balls in size).  Press the balls down into mini patty shapes. Place onto a grill tray and grill on a medium/low heat for about 8 minutes on each side. You can also bake these in the oven as an alternative to grilling.  Serve right away, or store in tupperware for lunch. Delicious in a warm pitta...