Homemade Root Crisps with Cream Cheese Dip

The perfect party platter filled with a variety of savoury nibbles. This selection is a refreshing alternative to the usual meat-laden offerings – making use of nature’s goodness through thinly sliced root crisps, chickpea falafels and micro vegetables; and complemented with a cream cheese dip.


Serves 6

Preparation Time

Cook time

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  • Handful of micro vegetables, for garnish

For the root crisps

  • Canola oil for frying
  • 2 beetroot, thinly sliced
  • 4 rainbow carrots, thinly sliced (you can use a peeler to do this)
  • 2 sweet potato, thinly sliced
  • Salt to taste

For the dip

  • 200g cream cheese
  • 80g basil pesto
  • 100g sundried tomatoes, finely chopped

For the falafel

  • 430g tin chickpeas, drained
  • 5g mint, finely chopped
  • 5g coriander, finely chopped
  • 10ml sumac
  • 5ml ground cumin
  • Lemon juice to taste
  • Salt to taste
  • 100ml cake flour
  • 2 eggs, lightly whisked
  • 400g fine breadcrumbs


Heat the oil in a large pot. Fry the sliced vegetables until golden, then remove from the hot oil, place on paper towel and season well with salt.

Make the dip by layering the cream cheese, basil pesto and chopped, sundried tomatoes in a bowl.

Make the falafel by blending the chickpeas with the herbs and spices. Add the olive oil and mix through. Season with the lemon juice and salt. Use your hands to shape the mixture into balls of about 4cm in diameter.

Place the flour, egg and breadcrumbs in three separate bowls. First roll the balls in the flour, and then dip into the egg and lastly the breadcrumbs. Repeat the process, and then place in the fridge to firm up for 10 minutes.

Re-use the oil that you fried the root crisps in, until golden brown. Drain on a paper towel and season with a little salt.

Place all the ingredients on a platter and garnish with the micro vegetables.