Photo of Beetroot falafel pittas by WW

Beetroot falafel pittas

9 - 11
PersonalPoints™ per serving
Total Time
50 min
15 min
35 min
Adding beetroot to these chickpea falafels gives them extra flavour and colour.



250 g, cooked, roughly chopped

Chickpeas, cooked

1 can(s), large, drained, drained and rinsed

Plain White Flour

4 tablespoons, level

Ground Cumin

1 teaspoons, level

Coriander, Dried

1 teaspoons, level


1 clove(s)

Coriander, fresh

2½ tablespoons

Calorie controlled cooking spray

4 spray(s)

Sesame Seeds

1 tablespoons


½ individual, trimmed, halved lengthways, seeds removed and sliced

Fat Free Natural Yogurt

120 g

Mint, Fresh

2½ tablespoons

Wholemeal Pitta Bread

4 medium

Reduced Fat Houmous

6 tablespoons

Salad leaves

60 g


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a baking tray with baking paper.
  2. Put the beetroot, chickpeas, flour, spices, garlic and fresh coriander into a food processor. Season to taste, then blitz to a coarse paste. Form the mixture into 12 balls and put on the prepared tray. Press each ball to flatten slightly, then mist with cooking spray and scatter over the sesame seeds. Bake for 30-35 minutes until crisp on the outside.
  3. Combine the cucumber, yogurt and mint in a small bowl. Split the pittas and fill with the houmous and falafels. Top with the salad, minted cucumber yogurt and extra mint leaves, then cut in half and serve.


To make this vegan, use plain soya yogurt.