Summary
| Prep Time | 1 hr |
| Cook Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 200 g canned chickpeas, drained
- 1 onion (s), chopped
- 250 g beetroot, cooked, coarsely rated
- 3 tablespoon rapeseed oil
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- 50 g breadcrumbs
- 2 egg yolks
- 1 teaspoon tahini
- 125 g natural yourt
- 3 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1 teaspoon honey
- 125 g rocket
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Steam the onions in 1 tablespoon oil until translucent. Add the spices and breadcrumbs and sauté.
- Puree the chickpeas with the onion mix and 2/3 of the beetroot. Add egg yolks, remaining beetroot and tahini and season. Roll out 8 falafel.
- Fry the falafel in 2 tablespoons of oil.
- Mix the yogurt with a little olive oil and season.
- Mix together vinegar, honey, a little salt, pepper and 1 tablespoon olive oil. Mix the dressing with the rocket.
- Serve the falafel with the yogurt dip and the salad.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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