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Beetroot falafel pitas

Beetroot falafel pitas

Total Time
50 min
15 min
35 min


Beetroot, cooked without added fat

250 g, roughly chopped

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Plain flour

¼ cup(s), (35g)

Ground cumin

1 tsp

Ground coriander

1 tsp


1 clove(s), crushed

Fresh coriander

2 tbs, plus extra to serve

Sesame seeds

3 tsp

Lebanese cucumber

1 small, halved lengthways, seeds removed, sliced

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Fresh mint

1½ tbs, finely chopped, plus extra leaves to serve

Flat bread, pita pocket, light, wholemeal

4 individual, (4 x 31g) halved crossways

Reduced-fat hummus

cup(s), (80g)

Mixed salad leaves

2 cup(s), (60g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C and line a baking tray with baking paper.
  2. Process beetroot, chickpeas, flour, spices, garlic and fresh coriander in a food processor until a coarse paste. Season with salt and pepper. Shape mixture into 12 balls and place on prepared tray. Press each ball to flatten slightly, then lightly spray with oil and sprinkle with sesame seeds. Bake for 30-35 minutes or until crisp on outside.
  3. Combine cucumber, yoghurt and mint in a small bowl. Open pitas and fill with hummus and falafels. Top with salad, minted cucumber yoghurt, and extra coriander and mint leaves to serve.


To make this recipe vegan, use plain, unsweetened soy yoghurt.