Heart Skips a Beet: Spiced Beetroot Hummus & Sweet Potato Falafel

If you know me well, you will know that the way to my heart is, HUMMUS!  I can’t get enough of it – whether it’s on toast, with carrots or dolloped on top of a salad, this versatile and delicious dip is the perfect addition to pretty much anything (or at least I think so!).

In homage to Valentine’s Day this Thursday, I thought a loving combination of my favourite things – hummus and falafel – with a hint of pink, would make the perfect starter, light lunch or mezze delight for you or your significant other.  As much as I wouldn’t say no to a bouquet of flowers and a glass of champagne on Valentine’s Day, I’ve realised that the humble chickpea is going to be much more reliable than a Prince Charming this year – more for me!

Chickpeas provide an excellent source of plant based protein, B vitamins and fibre, sweet potatoes are filled with Beta Carotene, whilst beetroot is rich in vitamin C, fibre and nitrates; thought to boost stamina and potentially improve exercise performance.  Overall, this protein-rich, colourful combination provides slow releasing energy to aid blood sugar balance throughout the day, keeping you fuller for longer and helping to keep that 3pm energy slump at bay.

Either enjoy on its own, simply dunking the falafel into hummus, enjoy as part of a mezze plate or add these to your salad for an easy and nutritious weekday lunch.  The falafel mix also doubles up perfectly as a delicious veggie burger – just make the patties larger and bake for 10 minutes longer.

I would love to see you recreate these recipes!  Please tag me @totolynourished in your photos on Instagram and Facebook, or let me know in the comments section below if you have any questions!

Love and light,

Toto x

Spiced Beetroot Hummus

Serves 4-6


  • 1 can of cooked chickpeas, drained and rinsed thoroughly
  • 240g cooked beetroot
  • 2 cloves of garlic, peeled and roughly chopped
  • 1.5 tbsp tahini
  • Juice of 1 lemon
  • 1 tsp ground cumin
  • 3 tbsp olive oil
  • Sea salt to season


  1. In a food processor, simply combine all of the ingredients and pulse to your preferred consistency (I like mine to be smooth)
  2. Season with salt and leave to cool in the fridge until serving

Sweet Potato Falafel

Makes 15 falafel


  • 1 large (or 2 small) sweet potatoes, peeled and roughly chopped
  • 1 can of cooked chickpeas, drained and rinsed thoroughly
  • 2 shallots, peeled and roughly chopped
  • 1 clove of garlic, peeled and roughly chopped
  • 3 tbsp gram/chickpea flour (you can also use plain flour)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp fresh coriander, finely chopped
  • Juice of 1 lemon
  • Sea salt and pepper to season


  1. Preheat the oven to 200 degrees Celcius and line a baking tray with parchment paper
  2. In a pan on the hob, steam (or boil) the chopped sweet potatoes for approx. 15 minutes until soft
  3. In a food processor, combine the chickpeas, shallots and garlic and pulse until combined but still textured
  4. Add the cooked sweet potatoes and pulse again until the mixture is combined but still a little chunky.  Transfer to a large mixing bowl
  5. To the mixing bowl, add the remaining ingredients and fold until the mixture is combined.  Divide and shape into 15 equally sized balls and place on a lined baking tray
  6. Bake in the oven for 30 minutes until golden brown, flipping the falafel half way through the cooking process.  Enjoy straight away (caution – it will be hot!) or allow to cool before serving

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