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Beetroot falafel with couscous


45 mins

20 mins

25 mins

On the hunt for something fresh and flavourful, this dish is hard to beet!

Packed full of tasty cumin-spiced veggies and served with couscous and a garlicky minty yoghurt dip. You’ll all be satisfyingly fala-full in no time.


For the falafel:

160g soaked chickpeas
30g cooked beetroot
1 spring onion
1 garlic clove
Small bunch of fresh coriander
1/2 tsp ground cumin
45g gluten-free breadcrumbs


For the couscous:

1 small cucumber, finely diced
30g tomato, finely diced
1 small roasted pepper, finely diced
160g couscous
Low salt stock


For the minty yogurt dip:

50g coconut milk
1 garlic clove
Bunch fresh mint
Teaspoon cumin


Blend all the falafel ingredients in a food processor or with a stick blender. Add some water if needed.

Roll the falafel mixture into balls and cook in the oven with a bit of oil for 20-25 minutes on medium heat.

Blitz the yoghurt dip ingredients in a food processor and set aside.

Prepare couscous with low salt stock and stir through vegetables once done.