Beet and Feta Falafels

Beet and Feta Falafels

Beet and Feta Falafels

Beta and Feta Falafels

Amaryllis Ricard-Lafond – @amaryllisnutrition
These Christmas-themed bites are just as perfect for an aperitif on a festive evening as they are as leftovers for lunch the next day.
Temps de préparation 20 minutes
Temps de cuisson 45 minutes
Temps total 1 heure 5 minutes
Type de plat Main Course
Portions 24 falafels


For the falafels:

  • 1 can (540 ml) chickpeas drained and rinsed
  • 1 garlic clove
  • 1/4 cup lemon juice
  • 1 tbsp olive oil
  • 1 1/2 cups chickpea flour
  • 100 g feta cheese crumbled
  • 1/2 bunch fresh Italian parsley chopped
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp pepper

For the tzatziki-style dip:

  • 3/4 cup Greek yogurt 2% fat
  • 1 tsp olive oil
  • 1 tsp chopped garlic
  • A few fresh Italian parsley leaves chopped
  • To taste salt and pepper


  • Preheat the oven at 375°F and slightly oil a baking sheet.
  • In a food processor, puree the chickpeas, beets, garlic clove, lemon juice and olive oil.
  • Place the dough you obtained in a bowl, add the chickpea flour and the other ingredients, then mix.
  • Form 24 balls of the size of a golf ball using your hands and place them on the baking sheet. (Add more flour as needed if the dough is too runny.)
  • Bake for 30 to 45 minutes, or until golden brown and a toothpick comes out clean.
  • For the tzatziki-style Greek yogurt dip, mix all the ingredients together.
  • Enjoy!

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