Name: Beet Falafel w/ Hummus & Tahini
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 6 oz Beets (roasted, peeled, and quartered); 2 cups Chickpeas (rehydrated, rinsed, and dried); 2 cloves Garlic (peeled and chopped ); 1 cup Parsley (leaves roughly chopped); 1 cup Cilantro (leaves roughly chopped); 1 tbsp Cumin (ground); 1 tsp Coriander (ground); 1 tbsp Kosher salt; 2 cups Avocado oil (for frying); 1/2 cup Leek & confit garlic hummus; 2 tbsp Tahini sauce; Flaky salt (to taste); Smoked paprika (to taste)

Bright, herb-packed falafel meets sweet roasted beets for a vibrant, crispy bite. Served over creamy hummus and drizzled with tahini sauce.

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Why You'll Love Beet Falafel w/ Hummus & Tahini

The falafel mix chills for 15 minutes before frying at 350 to 375°F, about 4 to 5 minutes total, then gets plated over hummus and drizzled with tahini sauce.

Tips and Tricks

Chill the falafel before frying for better structure and crispiness.
Wait between adding each falafel to maintain proper oil temperature.

Variations

Swap beets for roasted sweet potato or carrot for a different take.
Add chili flakes for a spicy kick.

Substitutions

Use canned chickpeas (rinsed and dried) in place of dried for quicker prep.
Substitute avocado oil with grapeseed or canola oil for frying.

Best served with

Warm pita or lavash
Quick-pickled onions or turnips
A crisp, lemony cucumber salad

How to Store Leftovers

Store cooked falafel in an airtight container in the fridge for up to 4 days.
Reheat in a 375°F oven or air fryer for 8-10 minutes to re-crisp.

Common Questions

Can I bake the falafel instead of frying?

Yes-bake at 400°F for 20-25 minutes, flipping halfway, but note it won't be as crispy.

Can I freeze the uncooked falafel balls?

Absolutely. Freeze on a baking sheet until solid, then transfer to a freezer bag. Fry directly from frozen, just add an extra minute or two.

A bowl of falafel balls topped with creamy white sauce, sprinkled with red paprika and chopped herbs, served over a smooth spread of hummus.

Beet Falafel w/ Hummus & Tahini

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Bright, herb-packed falafel meets sweet roasted beets for a vibrant, crispy bite. Served over creamy hummus and drizzled with tahini sauce, this dish is bold and balanced.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4

Course: Appetizer, Main Course, Vegetarian

Cuisine: Californian, Mediterranean

Calories: 4528

Ingredients Equipment Method Nutrition Notes

Ingredients

6 oz Beets roasted, peeled, and quartered
2 cups Chickpeas rehydrated, rinsed, and dried
2 cloves Garlic peeled and chopped
1 cup Parsley leaves roughly chopped
1 cup Cilantro leaves roughly chopped
1 tablespoon Cumin ground
1 teaspoon Coriander ground
1 tablespoon Kosher salt
2 cups Avocado oil for frying
½ cup Leek & confit garlic hummus
2 tablespoon Tahini sauce
Flaky salt to taste
Smoked paprika to taste

Equipment

Food processor
Slotted spoon
Cast iron pan

Method

In a food processor, combine beets, chickpeas, garlic, parsley, cilantro, cumin, coriander, and kosher salt.
Pulse until the chickpeas are very finely minced, scraping down the sides as needed.
Scoop out 1 tablespoon portions and roll into balls. Place on a baking sheet and chill for 15 minutes.
Meanwhile, heat avocado oil in a cast iron pan to 375°F.
Fry falafel in batches, spacing them out and waiting 10-20 seconds between each addition. Maintain oil temp between 350-375°F.
Fry until golden on bottom, then flip and cook until evenly browned, about 4-5 minutes total.
Transfer to a paper towel-lined plate. Season with kosher salt.
Plate over a bed of hummus, drizzle with tahini sauce, and finish with flaky salt and smoked paprika.

Nutrition

Calories: 4528kcalCarbohydrates: 116gProtein: 36gFat: 447gSaturated Fat: 52gPolyunsaturated Fat: 63gMonounsaturated Fat: 311gSodium: 7185mgPotassium: 2081mgFiber: 34gSugar: 28gVitamin A: 6356IUVitamin C: 99mgCalcium: 367mgIron: 19mg

Notes

Storage: keep leftover falafel in an airtight container in the fridge for 3-4 days, separate from the hummus and tahini. Reheat in the oven or air fryer to bring back the crisp exterior, the microwave will leave them soft. The hummus and tahini keep fine on their own for about a week.