Beetroot Falafel with Roast Vegetable Tabbouleh and Tzatziki

Beetroot Falafel with Roast Vegetable Tabbouleh and Tzatziki

Ready in 30 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, March 24, 2019.



  • 1 beetroot
  • 1 parsnip
  • ¾ cup bulgur wheat
  • ½ bunch parsley
  • 1 pack veggie pomegranate dressing

Beetroot Falafel

  • 1 beetroot
  • 1 pack veggie falafel mix


  • ¼ telegraph cucumber
  • ½ bunch mint
  • 150g yoghurt

Have Handy

  • Oil
  • Salt & Pepper


  1. Prep tabbouleh Preheat oven to 220°C. Bring a full kettle to the boil. Dice first beetroot and parsnip 1cm and toss on a lined oven tray with a drizzle of oil. Season and roast for about 20 minutes, until golden and tender.
  2. While veggies roast, add bulgur and a pinch of salt to a heat-proof bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until tender. Drain well.
  3. Prep beetroot falafel Grate second beetroot and combine with falafel mix in a medium bowl and season. Heat a drizzle of oil in a fry-pan on medium heat and scoop heaped tablespoon amounts of falafel mixture into the pan. Lightly flatten and cook for 1-2 minutes each side, until golden and cooked through.
  4. Prep dressing Chop parsley and toss through pomegranate dressing in a salad bowl. Once bulgur and veggies have cooked, toss through dressing and season to taste.
  5. Prep tzatziki Grate cucumber and squeeze lightly to remove excess liquid. Chop mint and mix with yoghurt and cucumber in a bowl.
  6. Serve tabbouleh on plates, top with falafel and drizzle with tzatziki.