Beetroot Falafel

Serves 2-4
Time 30 minutes (+ overnight straining)


2 tbsp grated beetroot
2 tbsp coriander, roughly chopped
1 clove garlic, roughly chopped
¼ red onion, roughly chopped
½ long red chili, sliced
¼ cup dried chickpeas, soaked overnight
¼ cup dried broad beans, soaked overnight
1 tsp ground cumin, toasted
1 tsp ground coriander, toasted
1 tsp smoked paprika
½ tsp cayenne pepper
1 tbsp extra virgin olive oil
Salt and pepper to taste
Oil for deep frying

Tabbouleh Salad
¼ cup rocket, roughly chopped
½ cup continental parsley, roughly chopped
½ Roma tomato, cut into chunks
2 spring onions, thinly sliced
½ cup bulgur, cooked
Juice of ½ lemon
1 tbsp extra virgin olive oil
Salt and pepper to taste

500g thick natural yoghurt
1 tsp salt


Combine the yoghurt and salt in a mixing bowl and stir together.

Line a colander or large sieve with 2 large squares of muslin (a clean chux will also do the job). Spoon in the yoghurt and leave it drain over a bowl overnight in the fridge.

Tabouleh Salad
Add the rocket, parsley, spring onion, bulgur and tomato to a bowl, squeeze lemon juice over the top, making sure to strain the seeds. Add the olive oil, season with salt and pepper. Stir gently.

In a food processor or with a stick blender, blitz together all of the falafel ingredients until combined into a paste-like consistency. Divide mixture into golf ball (or smaller) sized portions.

In a deep saucepan, heat enough oil for deep frying (about 5cm deep), and carefully place the falafels in one by one. Once golden and crispy (about 4 minutes), remove with a slotted spoon and place onto paper towel to drain.

Serve the falafel with labneh and tabbouleh salad on the side.