Beet Falafel Lollies

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • 1 cup - chickpeas, canned
  • 1 - beetroot, grated
  • 4 - garlic pods, finely minced
  • 2 stalk - coriander leaves
  • 1/2 tsp - paprika powder
  • 1/2 tsp - cumin seeds
  • 1/2 - onion, finely chopped
  • 1 tbsp - flour
  • Salt - as required
  • Oil - for frying

How to Make Beet Falafel Lollies

  • If you are using canned chickpeas, boil them for 5 to 10 minutes.
  • If it is dried chickpeas, soak overnight, then cook up to 4 whistles in a pressure cooker.
  • Drain the water completely.
  • Add all the ingredients other than oil and beetroot.
  • Blend it in a blender, into a smooth paste.
  • Then add the grated beetroot and mix well.
  • Heat enough oil in a pan, for shallow frying. When the oil becomes hot, add small size balls in the oil and fry until golden all around.
  • Serve the falafels warm with mint yogurt or ketchup.
  • Recipe courtesy: Taste of Pearl City