Prep Time


40 Min

4 People



  • 300g beetroot, peeled and grated  
  • 1½ cup white chickpeas 
  • ¼ cup breadcrumbs  
  • 1 tsp ginger, grated  
  • 1 tsp paprika powder 
  • 1 tsp olive oil  
  • 2 tbsp parsley leaves  
  • ½ tsp cumin powder 
  • 3 tbsp sesame seeds  
  • 2 tbsp mint leaves  
  • Salt, for taste 
  • 2 scoops Double Shot


  • 1 chopped spring onion 
  • 2 tomatoes, finely diced 
  • 2 tsp cumin 
  • 1 tbsp kosher salt 
  • 3-4 lemons juiced 
  • ¾ - 1 cup bulghur soaked 
  • 5-6 tbsp quality olive oil 
  • 1 bunch parsley, chopped 
  • 1 handful mint, chopped 

Tahini dressing

  • ¼ cup tahini 
  • 3 tbsp water, more if needed 
  • 2 tbsp lemon juice 
  • 1 tsp sesame oil  
  • 1 garlic clove  
  • 1 tbsp maple syrup 
  • 2 tbsp olive oil  



In a blender add beetroot, chickpeas (boiled or canned), ginger, paprika, parsley, cumin, sesame seeds, mint, olive oil, and Double Shot then blend all together until as smooth as possible.

Stir the bread crumbs into the mixture and leave for around 10 minutes.  

Roll Falafel mixture into golf sized balls, flatten them slightly. 

In a pan, heat some oil to fry the falafel.

Allow the beetroot falafel to cook, assuring each side is golden in colour. Place 2-3 in one pan at a time as to not overcrowd it. 

Remove from pan and rest on paper towel so excess oil can drain. 

Serve with salad, or in a Pita – however desired. 


Soak bulghur in hot water for 10-15 minutes and drain. 

Combine bulghur, olive oil, lemon, cumin, and salt and let stand for 20-30 minutes. 

Chop tomatoes, spring onion, parsley, mint and any other vegetables or herbs you wish to add. Stir into other mixture.

Serve sprinkled with more fresh mint. 

Tahini dressing

In a small bowl whisk all ingredients together. 

If consistency is not runny enough add more water until it is drizzleable. 

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