Falafel is traditionally made just with ground chickpeas, but the rich, earthy flavor of cooked beets makes for a flavorful and colorful addition. Seasoned with ginger, cumin, and chili powder, and paired with an easy-to-make, low-fat tzatziki sauce, this vegetarian dish is a light and healthy meal you can enjoy any time.
Falafel Ingredients
- 1 beet (2" dia) beet, cooked until tender
- ¾ cups chickpeas, cooked
- 1 shallot, finely chopped
- 2 clove garlic, minced
- 2 stalk celery, finely diced
- 1 tbsp ginger, minced
- 2 tbsp cilantro, chopped
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp ground flaxseed
Low-Fat Tzatziki Ingredients
- ¼ cup nonfat plain Greek yogurt
- 1 tsp cumin
- 1 tsp garlic, minced
- 1 tbsp dill
- 2 tbsp cucumber, peeled, finely chopped
- 1 tsp lemon juice
Directions
Prep:
Cook:
Total:
- Preheat the oven to 400 degrees F.
- Sweat the shallots, ginger, celery, and garlic. Once soft, add the spices.
- Combine the shallot mixture with the remaining ingredients for the falafel in a food processor and pulse until it becomes a smooth paste. Form mixture into balls or cakes about 2 inches across, and bake in a baking dish for 20 minutes.
- Meanwhile, combine all ingredients for the tzatziki in a bowl and mix until smooth. Serve cooked falafel balls topped with tzatziki on a bed of mixed greens.