Beetroot Falafels & Spinach Hummus

From “Recipes”

Calling all Falafel and hummus lovers! I know there are lots of you out there….This recipe is one for you guys. Beetroot and chickpea falafels smothered in spinach hummus. A bright, beautiful bowl of delicious and nutritious goodness made with my favourite blitzer - @vitamix.uk - it’s a hummus lovers best friend. If you are looking for some Christmas inspo I couldn’t recommend their machines more so stick it on your Christmas list or nab one for a foodie in your life with an extra 10 % off any of the @vitamix.uk range with the code BETTINASKITCHEN1910 .

This recipe is part of an on-going series with Vitamix.

Beetroot Falafels & Spinach Hummus

Beetroot Falafels & Spinach Hummus
(Makes 8 falafels and 1 big portion of hummus)


480g tinned chickpeas, drained

1 small beetroot (roughly 150/200g), chopped

3tbsp gram flour

Salt and pepper to taste

Fresh coriander for decoration

A drizzle of olive oil


280g tinned chickpeas, drained

118ml tahini

1 garlic clove, crushed

30g of fresh spinach

120ml water

Squeeze of lemon

Salt and pepper to taste


Start with the falafels - add your drained chickpeas and beetroot to a big Vitamix container and pulse until you get a sticky consistency.

Transfer this mixture to a large bowl and add your gram flour. Mix together until fully combined.

Season to taste and leave to the side.

Heat a medium-sized pan with a drizzle of olive oil over low heat. Using a cookie cutter or ice-cream scoop, fry off portioned pieces of your falafel until brown on one side, flip and cook on the other and set aside to cool slightly.

While these are cooling, add all of your hummus ingredients into a clean Vitamix container and blend until smooth and rich.

Scoop out with the brilliant new scraper and even out onto a serving platter.

Add your beetroot falafels on top, drizzle a little extra olive oil and sprinkle some fresh coriander on top.

Serve immediately or pop in the fridge until ready to serve.

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