Beetroot Falafel Recipe

Soak chickpeas

Place 1.5 cups dried chickpeas in a large bowl and cover with at least 3 inches (7–8 cm) of cold water. Soak overnight or for 10–12 hours until swollen and tender but still firm. Do not use canned chickpeas — soaked dried chickpeas give the best texture.

Drain

Drain and rinse the soaked chickpeas well. Pat lightly dry with a clean towel or let sit in a colander for 15 minutes to remove excess surface moisture.

Process vegetables and herbs

In a food processor fitted with an S-blade, add chopped beetroots, drained chickpeas, chopped onion, parsley, cilantro and garlic. Pulse in 8–12 short pulses, stopping to scrape down the sides, until the mixture is finely ground but not a paste. You want small, slightly coarse bits so the falafel holds together and is slightly textured.

Add spices and binders

Transfer mixture to a bowl (or leave in the processor bowl). Add cumin, ground coriander, paprika, black pepper, 1.5 tsp salt, baking powder, flour and 1 tbsp lemon juice and 1 tsp olive oil. Mix thoroughly with a spatula or pulse in 3–4 short bursts until evenly combined. The mixture should hold together when pressed; if it's too wet, add up to 1 additional tablespoon of flour. If too dry, add 1 tsp water or lemon juice.

Chill

Cover the bowl and refrigerate the falafel mix for 30–60 minutes. Chilling firms the mixture and helps the patties keep their shape during frying.

Wet your hands slightly. Scoop about 2 tablespoons of mixture (approximately a level tablespoon to 2 tbsp depending on desired size) and shape into small patties or compact balls about 1.5 inches (3–4 cm) across. Place formed falafel on a tray lined with parchment. Repeat until all mixture is used. If mixture sticks to your hands, wet them again or lightly oil them.

Heat oil

Pour about 3/4 cup neutral oil into a large skillet to create a 1/4–1/2-inch layer. Heat over medium heat until the oil registers 350°F (175°C) or a small piece of falafel sizzles immediately on contact.

Fry falafel

Fry falafel in batches without overcrowding the pan — 3–5 minutes per side — until deep pink edges and crisp golden-brown surfaces form. Carefully flip once using a spatula. Adjust heat to maintain a steady sizzle but avoid burning; lower heat if they brown too quickly.

Drain

Transfer cooked falafel to a plate lined with paper towels to drain excess oil. Let rest 2–3 minutes so they set. Season lightly with a pinch of salt while warm if desired.

Preheat oven to 425°F (220°C). Lightly brush or spray an oven tray with oil. Arrange falafel patties spaced apart and brush tops with oil. Bake 12–16 minutes, flip once halfway, until edges are crisp and centers cooked through. Baking results in a slightly less crisp exterior but is lower in oil.

Combine 1/2 cup Greek yogurt, 1/4 cup grated and drained cucumber, 1/2 minced garlic clove, 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Mix until smooth and chill for at least 10 minutes to let flavors meld.

Serve beetroot falafel hot with tzatziki-style sauce, lemon wedges and a scattering of fresh parsley. They work well in pita with greens, pickles and sauce, or on a platter as an appetizer.