• Invitation Oxford

Beet and Black Bean Falafel with Basil Feta Tzatziki

This fun-to-eat, bite-sized party treat is packed with nutrients as well as flavor.


Recipe by Lauren McElwain

  • 1 beet

  • Half an onion

  • 2 cloves of garlic

  • Juice of half a lemon

  • Pinch of salt

  • Pinch of pepper

  • 1 can black beans, drained and rinsed

  • 1 cup cooked quinoa

  • 2/3 (or slightly more) cup plain breadcrumbs

  • ½ teaspoon cumin

  • ¼ teaspoon nutmeg

  • ¼ teaspoon ginger

  • 1 egg


Heat oven to 375F.


Peel and cut the beet, onion and garlic into big chunks. Place in a food processor, and add the lemon juice, salt and pepper. Process until mostly ground. Add black beans, and process until blended. Transfer to a mixing bowl.


To that mixture, add quinoa, 1/3 cup breadcrumbs, spices and egg. Stir until blended well.

Onto a plate, spread remaining 1/3 cup (or more) breadcrumbs.


Heat a flat skillet or pan over medium-low heat, and spray with oil or butter.


Form the beet and bean mixture into small balls, and roll around in the breadcrumbs to form a light crust. Sear on several sides in the pan (about 4-6 minutes on each side).


Transfer to a greased cookie sheet, and bake for about 30 minutes.


Serve warm with the basil feta tzatziki (recipe below).


Basil Feta Tzatziki

  • Handful of fresh basil

  • 2 cloves garlic

  • 3 slices cucumber

  • Juice of half a lemon

  • ½ cup feta cheese

  • 1 cup plain Greek yogurt

  • Salt, to taste

  • Pepper, to taste


In a food processor, blend the first five ingredients. Transfer to a decorative bowl, and stir in the yogurt. Add a dash of salt and pepper, and stir until blended. Serve immediately. Or make ahead, and store in an airtight container until ready to serve.

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Oxford, Mississippi | United States

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