Beetroot Falafels

Another great recipe by Tanja Ting is a former international model, chef and goldsmith originally from Denmark and famous for gracing the pages of high-end publications such as Italian Vogue and Elle Magazine.

Today’s recipe is Beetroot Falafels, sounds yummy to me!


30 pink falafels

2 cups raw beetroot, peeled, grated and drained

1 1/2 cup cooked millet

2 tbsp almond flour

1/2 cup cilantro finely chopped

2 garlic cloves crushed 

2 eggs

2 tbsp olive oil

2 tsp ground cumin

1 tsp sea salt

a good twist of fresh pepper


Preheat oven to 180 C.

Mix all the ingredients in a big bowl and after make 30 balls with a table spoon.

Place them in a oven pan covered with baking paper.

Drizzle a bit of olive oil on top as this will make them crispy.

Place the pan in the middle of the oven and bake for 20-25 minutes.

They should come out crispy.


 More about her is found here on