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Beetroot falafel pitta with carrot pickle

Beetroot falafel pitta with carrot pickle


Prepare these bright falafels the day before, then simply bake when you’re ready.

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    1349kj 321kcal
  • Fat
    Low 7%
  • Saturates
    Low 4%
  • Sugar
    Low 10%
  • Salt
    Low 9%

% of adult’s reference intake | Carbohydrates per serving : 53g


  • 125g Co-op British cooked beetroot, roughly chopped
  • 400g can chick peas, drained and rinsed
  • ¼ x 25g pack coriander, chopped
  • ½ tbsp ground cumin
  • 60g Co-op plain flour
  • 4 Co-op wholemeal pittas, sliced open lengthways
  • 150g carrots, coarsely grated
  • 2 tbsp Co-op cider vinegar
  • 1 tsp Fairtrade caster sugar
  • Handful Co-op British baby spinach
  • ½ cucumber, diced
  • ½ tbsp Co-op olive oil
  • ½ tsp hot sauce (we used sriracha)


  1. Preheat the oven to 200°C/fan 180°C/Gas 6. Whizz the beetroot, chick peas, coriander, cumin, flour and seasoning in a food processor until smooth.
  2. Using slightly wet hands, shape into 12 balls and place on a lined baking tray. Bake for 25-30 mins, until firm and crisp, turning halfway through. Put the pittas in the oven for the final 5 mins to heat through. 3 Meanwhile, pickle your grated carrot: put it in a bowl and combine with the cider vinegar, sugar, 50ml water and seasoning. Set aside.
  3. Remove the falafel and pitta from the oven, and drain the carrot, reserving the liquid. Divide the pickled carrot between the 4 pittas, along with the spinach and diced cucumber. Stuff each pitta with 3 falafels. 5 Combine 1 tbsp of the pickling liquid with the oil and hot sauce, along with a little seasoning. Drizzle over each pitta before serving.