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Falafels with beetroot and tahini yoghurt sauce

Want to impress your guests? Try this recipe for falafels with beetroot and tahini yoghurt sauce! Colourful, simple and tasty, this recipe will amaze your guests and is perfect for the aperitif!

Falafels à la betterave et sauce tahini-yogourt

Ingrédients

For 4 persons :
For falafels :
250 grams cooked beets, coarsely diced
2 cloves of garlic
250 grams of drained canned chickpeas
Half a bunch of coriander
1 teaspoon cumin
Salt
Pepper
For the tahini yoghurt sauce:
300 grams of plain yoghurt with cream (Greek style)
80 grams of tahini (sesame cream)
1 clove of garlic, pressed
1 teaspoon lemon juice
Salt
Pepper

Présentation

1Falafels: mix all ingredients until smooth.
2Preheat oven to 220°C
3Moisten hands with water. Form 16 balls (slightly smaller than a golf ball) and flatten with the palm of your hand.
4Place the beetroot falafels on a baking tray lined with baking paper and bake for 35-40 min in the middle of a hot oven, or pan fry for 5 min on each side in a little roasting cream.
5Tahini yoghurt sauce: mix all ingredients, add salt and pepper.
6Serve the beetroot falafels with the tahini yoghurt sauce.
7Chef's tip: If the falafels are difficult to form, add a little flour. The beetroot can be more or less intense red. This has an influence on the final product.

This original recipe will go perfectly with a Cours Cheverny from Domaine Bellier. The peppery and acacia notes of this wine go well with the spicy and herbaceous notes of the falafel.

Recipe credits : https://www.swissmilk.ch/fr/recettes-idees/recettes/SM2019_CHDO_18/falafels-a-la-betterave-et-sauce-tahini-yogourt/

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