Haloumi & Beetroot Balls


6 serves


These vegetarian baked balls are so juicy and tender… and the good news is that these meatless balls can taste just as delicious as their meaty counterparts. And this recipe doesn’t require hours of prep! It’s so simple – grate, chop, mix, roll & bake!

Serve as a vegetarian option to top your favourite pastas, or maybe with some stir-fried garlic greens, or why not simply as starter dish with a side dipping sauce.


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300g Haloumi
1/2 small red onion, diced
2 garlic cloves
3 tbsp olive oil
400g chickpeas
1/2 lemon, zest & juice
250g beetroots, peeled & grated
2 eggs, lightly whisked
180g breadcrumbs, fresh
2 sprigs coriander


1 Preheat the oven to 180 degrees.
Line a baking tray with non-stick baking paper
2 Place a fry pan on medium heat. Cook 1 tbsp oil, red onion & garlic for 5-10 minutes until softened. Set aside.
3 Place chickpeas in a blender / food processor, together with lemon zest & juice lemon zest and remaining olive oil & whizz until smooth texture.
4 Add grated beetroot, breadcrumbs, grated haloumi, whisked eggs, chopped coriander, cooked onion & garlic to the blended chickpea mixture and mix evenly.
5 With wet hands, form the mixture into 18 even balls and place on baking tray. Chill for 30 minutes.
6 Bake the balls for 30-40mins or until browned slightly.
7 Serve with tzatziki and a sprinkle of chopped coriander.

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Let’s celebrate 35 years of La Casa Del Formaggio together!

So much has changed over the last 35 years, but one thing that will always remain the same, is our uncompromising commitment to quality.

This cookbook has been designed to share and celebrate the special moments with family and friends. Explore new and traditional ways to use our fresh cheese with recipes like the Fettucine alla Sorrentina and our cheesy Mozzarella Arancini Balls. In traditional Italian style, bring everyone together for a coffee and cake – the Tiramisu is always a classic in our house.

Enjoy our family tradition, from our home to yours since 1988.