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Veggie flanker falafel

Baked falafel with beetroot tzatziki

This falafel recipe uses protein yoghurt to make a nutritious tzatziki dipping sauce.

Serving: Makes 12
Time: 1hr +
Difficulty: Medium


  • 1 medium head of broccoli
  • 2 medium carrots, grated
  • 1 x 400g tin chickpeas
  • 1 medium onion
  • 3 cloves garlic
  • 120g oats
  • 3 tablespoons tahini
  • 1 egg
  • 2 teaspoons cumin
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 3 tablespoons sesame seeds

For the beetroot tzatziki:

  • 600g cooked beetroot
  • 500g Glenisk Irish Strained Protein Yogurt Natural 
  • 1 clove garlic, peeled
  • Juice of 1 lemon
  • 1 tablespoon fresh dill, finely chopped
  • 2 tablespoons fresh mint leaves, finely chopped
  • 2 tablespoons finely chopped cucumber, hulled
  • Salt and freshly ground black pepper

To serve:

  • Wholemeal wraps 
  • Fresh salad


  1. Blitz the broccoli in a food processor until finely chopped.
  2. Heat one teaspoon of oil in a frying pan. Stir the broccoli through the oil and cook for 5 minutes.
  3. Place the chickpeas, onion, garlic, oats and tahini with half the carrots into the food processor and blitz until smooth.
  4. Stir the cooked broccoli and remaining carrot through the mixture.
  5. Finally add the egg, cumin, lemon zest and juice to the mix and stir through until well combined.
  6. With damp hands, roll tablespoonfuls of the vegetable mixture into burger or falafels shapes and place on a lined roasting tray. Repeat until all the mixture is used and finish with a sprinkle of sesame seeds over the top of each. Allow the falafels to rest in the fridge for 30 minutes before cooking.
  7. Bake in the oven at 200°C/180°C fan/400°F for 25-30 minutes. Flip the burgers halfway through.
  8. For the tzatziki, add all ingredients to a food processor and blend until smooth. Season to taste. 
  9. Serve the falafel on a wholemeal wrap with fresh salad and yoghurt tzatziki.

Recipe from Glenisk

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