Beetroot Falafel with Roast Vegetable Tabbouleh and Tzatziki

Beetroot Falafel with Roast Vegetable Tabbouleh and Tzatziki

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, October 21, 2018.



  • 1 beetroot
  • 1 parsnip
  • ¾ cup bulgur wheat

Beetroot Falafel

  • 1 beetroot
  • 1 pack basil and lime falafel mix


  • 2 Tbsp pomegranate molasses
  • 2 Tbsp vinegar
  • 2 Tbsp olive oil
  • 3 Tbsp mint
  • ½ bunch parsley


  • ¼ telegraph cucumber
  • 2 Tbsp mint
  • 150g yoghurt

Have Handy

  • olive oil
  • pepper
  • salt


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

Nutritional Information

Energy 2875 kj
687 kcal
Protein 17.7g
Carbohydrate 61.7g
Fat 34.6g