Beetroot Falafel Wraps Recipe


  • 2 x 400g tins chickpeas, drained and rinsed
  • 100g cooked beetroot, roughly chopped
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 lemon, zested and juiced
  • 1 tbsp harissa
  • 2 tbsp self-raising flour
  • 1 small bunch coriander
  • Sea salt and freshly ground black pepper
  • 4 small pittas
  • 1 head little gem lettuce, leaves separated
  • ¼ cucumber, sliced
  • 160g cherry tomatoes, halved
  • 100g kefir
  • 2 tbsp chilli sauce


Calories columnFat columnSaturates columnSugars columnSalt column
346 per serving
17% %GDA
6g per serving
9% %GDA
1g per serving
5% %GDA
8g per serving
9% %GDA
0.90g per serving
15% %GDA


  1. Preheat the oven to 210°C, fan 190°C, gas mark 7.

  2. Tip the chickpeas, beetroot, cumin and coriander, lemon zest and juice, harissa, self-raising flour and half the coriander into a food processor and blitz to a smooth paste.

  3. Divide the mixture into 4 and form into balls. Place on a tray mark with a fork.

  4. Bake in the oven for 25 minutes until crispy on the outside and hot through.

  5. Place the pitta in the oven for the last 5 minutes to warm through.

  6. Divide the lettuce, cucumber and cherry tomatoes between the pitta, then top with the falafel and finish with dollops of kefir and chilli sauce. Scatter the coriander over the top.