Go Back
+ servings
Beet Falafel with Mint Tzatziki

Beet Falafel with Mint Tzatziki

Amy Kritzer
You'll fala-fall in love with these beet falafel with mint tzatziki too!
5 from 2 votes
Prep Time 45 mins
Cook Time 5 mins
Total Time 50 mins
Course Main
Cuisine Israeli
Servings 3 -4 servings


  • For mint tzatziki sauce:
  • 1 cup Greek yogurt 2% or whole
  • 1/4 cup mint leaves
  • 1/4 cup cilantro leaves if you don't like cilantro, use parsley or dill would be great too
  • 1 tablespoon fresh lemon juice
  • 1/2 cup shredded cucumber remove the seeds, dried well
  • Salt and pepper to taste
  • For falafel:
  • 1 packet Knorr Falafel Mix
  • 1/3 cup water
  • 1/2 cup shredded raw beets dried well
  • 2 teaspoons sumac optional, adds a lemony flavor
  • Oil for frying such as canola
  • For garnish:
  • Everything bagel spice
  • Chopped hard boiled egg
  • Mint cilantro, etc.
  • Pita


  • First, make the mint tzatziki sauce. You can even make it the day before, it just tastes better as it absorbs flavor.
  • Place the Greek yogurt, mint, cilantro and lemon juice in a food processor and puree until smooth. Then stir in cucumber, and season with salt and pepper to taste. refrigerate until ready to serve.
  • To make the falafel, clean out the food processor and puree the falafel mix, water shredded beets and sumac if desired until combined. Let sit for 10-15 minutes to absorb the water.
  • Form falafel mix into 1-inch balls or small patties (you should get between 9-12 balls, I got 10. Mine were a little big!)
  • Heat 1/2 inch oil to 350 degrees F in a heavy bottomed pot. Fry falafel 2 minutes per side until browned and crunchy. Blot off excess grease and season with salt.
  • Serve falafel in pita with mint tzatziki sauce, more herbs, chopped hard boiled egg, or whatever else you like!
Like this recipe?Leave a comment or rate us above