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.




1/2 small red onion, diced
2 garlic cloves
3 tbsp olive oil
400gr chickpeas
1/2 lemon, zest & juice
300gr Haloumi
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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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!