Beet Falafel w/ Hummus & Tahini

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, balanced, and unforgettable.

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

It's not just falafel-it's falafel with flair. The roasted beets bring depth and natural sweetness, while the creamy hummus and nutty tahini round out every bite. A showstopper in both color and flavor.

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

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, balanced, and unforgettable.

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Prep Time 30 minutes mins

Total Time 45 minutes mins

Course: Appetizer, Main Course, Vegetarian

Cuisine: Californian, Mediterranean

Calories: 4528

Ingredients Equipment Method Nutrition

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

 

1. In a food processor, combine beets, chickpeas, garlic, parsley, cilantro, cumin, coriander, and kosher salt.
2. Pulse until the chickpeas are very finely minced, scraping down the sides as needed.
3. Scoop out 1 tablespoon portions and roll into balls. Place on a baking sheet and chill for 15 minutes.
4. Meanwhile, heat avocado oil in a cast iron pan to 375°F.
5. Fry falafel in batches, spacing them out and waiting 10-20 seconds between each addition. Maintain oil temp between 350-375°F.
6. Fry until golden on bottom, then flip and cook until evenly browned, about 4-5 minutes total.
7. Transfer to a paper towel-lined plate. Season with kosher salt.
8. 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

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