Skip to Content
The Rachelle Béry online store is currently unavailable. We apologize for any inconvenience. Our stores remain open.

Beet falafel sandwiches

Level
very easy
Prep Time
20 mins
Total Time
25 mins
Serves
4 to 6

Ingredients

30
olive oil
ml
1
onion(s)
2
garlic
clove(s)
5
cumin
ml
540
chickpeas
ml
1
beet(s)
125
bread crumbs
ml
2
egg(s)
45
tahini
ml
250
plain yogurt
ml
15
lemon zest
ml
30
lemon juice
ml
125
parsley
ml
125
mint
ml
4
pitas
4
radish(es)
1/2
English cucumber

Directions

Step 1
Preheat oven to 200ºC (400ºF).
Step 2
Heat 15 mL (1 tbsp.) olive oil in a large skillet over medium heat, and fry onions and garlic without letting them brown. Add cumin and stir mixture well for about 1 minute. Transfer to food processor bowl.
Step 3
Add chickpeas, beet, breadcrumbs, eggs, and tahini. Season with salt and pepper to taste. Process until coarsely puréed.
Step 4
With your hands, shape mixture into 20 small balls and place on a baking sheet lined with parchment paper. Brush falafels with remaining olive oil. Bake in the oven for about 30 minutes, or until crispy on the outside and hot in the middle.
Step 5
In the meantime, prepare the sauce: combine yogurt, lemon zest and juice, and half of parsley and mint in a small bowl.
Step 6
Spoon yogurt sauce into each pita and stuff with falafels, radish, cucumber, and remaining parsley and mint.