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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 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer, Main Course, Vegetarian
Cuisine: Californian, Mediterranean
Ingredients Equipment Method 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
 

  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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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.

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