Vegan Beetroot Falafel Wraps With Mint Yoghurt Dressing

Lettuce falafel wraps

While these beetroot falafel won’t win any prizes for being the prettiest falafels in town, I can guarantee you this – they’re incredibly tasty, and bursting with flavour.

I love making falafel for lunches or lighter dinners because they’re so simple to create. Plus, they’re a really cheap, yet nutritious dish – and they’re often a hit with toddlers and kids, too!

Vegan falafel

I’d never really experimented with beetroot in my falafel before, but I’m so glad I did. Beets add a really earthy sweetness to this dish, and work brilliantly alongside the spices used. They’re also such a healthy food to learn to love and are a great source of folic acid, iron, and choline, which can protect from inflammation. It’s also an important nutrient for sleep and exercise!

Since I find these falafels to be so filling (chickpeas are a great source of protein and fibre), I like to place them in lettuce wraps, but you can use them to stuff toasted pittas instead. Whatever tickles your fancy – it all depends on how empty your belly is, I suppose!

Vegan Beetroot Falafel Wraps With Mint Yoghurt Dressing

Beetroot falafelIngredients:

  • Serves 2
  • 1 onion, peeled and chopped
  • 2 roasted garlic cloves, chopped
  • 1 tbsp cumin
  • 1 cup roasted or cooked beetroot, grated
  • 1 can chickpeas, drained
  • Handful coriander
  • 3 tbsp tahini
  • ½ tsp chilli flakes
  • 2 tbsp brown rice flour (or more, depending on how wet the mixture is)
  • 1 tbsp lemon zest
  • 1/4 -1/2 tsp pink salt
  • Pinch pepper
  • Sweetheart cabbage leaves, to wrap (you can use lettuce)
  • For the yoghurt –
  • 1 cup vegan natural yoghurt
  • 3-inch piece cucumber, grated
  • 1 tsp dried mint (or fresh, finely chopped)
  • ½ tsp cumin
  • Squeeze lemon juice
  • Pinch salt
  • Sesame seeds, to sprinkle
  • Your choice toppings (I used avocado, red peppers, tomatoes)

Method:

  1. Preheat your oven to 200C. To make your falafels, gently fry the onions and garlic until softened. Add the cumin and fry for a further minute. Turn into a food processor, then blend with the chickpeas, coriander, tahini, chilli flakes, salt, pepper and ¾ of the cup of beetroot.
  2. Tip into a bowl and stir through the brown rice flour and remaining beetroot and lemon zest. Stir until thoroughly combined, and add more flour if the mixture appears too sticky. Place in the fridge to firm for half an hour or so.
  3. Line a baking tray, then shape your falafels into your desired shape. Bake in the oven for around 20-25 minutes, or until crisp. Set aside.
  4. In the meantime, make your yoghurt by squeezing the water from the grated cucumber, then stir together with the remaining ingredients.
  5. Lay your cabbage leaves onto a plate, then top with your falafel, choice of toppings and spoonfuls of yoghurt. Sprinkle over sesame seeds and eat!
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Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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