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home / Recipes / Beetroot Falafel with Lemon Tahini Dressing and Lebanese Tabouleh

Beetroot Falafel with Lemon Tahini Dressing and Lebanese Tabouleh


  • 300 g beetroot, peeled and grated
  • 1 ½ cup white chickpeas
  • ¼ cup breadcrumbs
  • 1 teaspoon Ginger, grated
  • 1 teaspoon Paprika powder
  • 1 teaspoon Olive Oil
  • 2 tablespoons Parsley leaves
  • ½ teaspoon Cumin powder
  • 3 tablespoons Sesame seeds
  • 2 tablespoons mint leaves
  • Salt, for taste
  • Olive oil, as needed
  • 2 x scoops DOUBLE SHOT
  • Chopped spring onion
  • Tomatoes, finely diced
  • 2 teaspoons cumin
  • 1 tablespoons kosher salt
  • 3-4 lemons juiced
  • ¾ - 1 cup bulghur soaked
  • 5-6 tablespoons quality olive oil
  • 1 bunch parsley, chopped
  • 1 handful mint, chopped
  • ¼ cup Tahini
  • 3 tablespoons water, more if needed
  • 2 tablespoons lemon juice
  • 1 teaspoon sesame oil
  • 1 Garlic clove
  • 1 tablespoons maple syrup
  • 2 tablespoons olive oil




  1. 1. In a blender add beetroot, boiled or canned chickpeas, ginger, paprika, parsley, cumin, sesame seeds, mint and some olive oil and blend and Double Shot all together
  2. 2. Put beetroot mixture aside, make sure the consistency is as smooth as is possible
  3. 3. Incorporate the bread crumbs into the beetroot mixture and leave for around 10 minutes
  4. 4. Roll Falafel mixture into golf sized balls, flatten them slightly
  5. 5. In a pan, heat some oil to fry the falafel
  6. 6. Allow the beetroot falafel to cook, assuring each side is golden in colour. Place 2-3 in one pan at a time
  7. 7. Remove from pan and rest on paper towel so excess oil can drain
  8. 8. Serve with salad, or in a Pita – however desired


  1. 1. Soak bulghur in hot water for 10-15 minutes and drain
  2. 2. Combine bulghur, olive oil, lemon, cumin, and salt and let stand for 20-30 mins
  3. 3. Chop all other vegetables
  4. 4. Add remaining ingredients and mix
  5. 5. Serve sprinkled with more fresh mint


  1. 1. In a small bowl whisk, all ingredients together
  2. 2. If consistency is not runny enough add more water until it is drizzleable
Beetroot Falafel with Lemon Tahini Dressing and Lebanese Tabouleh

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