This Baked Beetroot Falafel is a healthier, yet still authentic version of traditional falafel. This naturally vegan falafel is a delicious mix of chickpeas, herbs, and spices.
Ever since I made my Oil-Free Authentic Falafel recipe, I've been so excited about how easy it is to make delicious falafel at home. It's really not that hard, and it tastes incredible!
This beet falafel is the same basic recipe as my authentic falafel recipe, just with some beets added in! The beets create a beautiful red color for this falafel. Perfect for a stunning appetizer.
Oh, and I served this beetroot falafel with some tahini and my homemade vegan tzatziki sauce. The tzatziki is such a refreshing dipping sauce, and pairs so well with falafel. There are some great plant-based yogurts with minimal ingredients, that taste just like 'regular' yogurt. You'll never know it's dairy free!
I don't know about you, but I'm excited! Let's dive in!
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Why I love this Beetroot Falafel
- Dietary needs - this recipe is dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free
- Perfect main dish or appetizer- falafel makes a great main dish, serve alongside some grilled veggies or on a salad; you can also eat a few balls as a fun appetizer
- Twist on a classic - with the addition of beets, this falafel is beautifully colorful and a fun twist on a traditional falafel recipe
- Baked, not fried - this falafel gets nice and crisp in the oven or air fryer.
- Easy Vegan Falafel - while there are quite a few ingredients, this falafel is actually really easy to make. All the ingredients go in your food processor. You'll have falafel in no time!
- Air Fryer Friendly - I love putting these falafel in the air fryer. They get that perfect crispy on the outside, moist on the inside combo
- So beautiful - that bright red color is divine!
The secret to good falafel
I'm going to tell you a secret: the reason your falafel has never worked before is that you used canned chickpeas.
For the best falafel use dry chickpeas!!
I give instructions for using canned chickpeas below, but I don't recommend doing this. Canned chickpeas are too soft and will create a mushy mess that won't form into balls. Instead, buy a bag of dry chickpeas (it's cheaper, too).
When you use dry chickpeas you get a more crunchy bean that holds up much better in the falafel. It also has a fresh taste that you simply won't get with canned beans.
If you've never worked with dry chickpeas, don't worry! Literally all you have to do is soak them overnight. There is nothing complicated or tricky about working with dry chickpeas. You've got this!
Ingredient Notes & Substitutions
- Dry Chickpeas: see above. Dry chickpeas are a must for this recipe.
- Baking Soda: We'll soak the chickpeas in water with a bit of baking soda. This helps infuse the soda into the beans, creating the lightest possible texture.
- Raw Beets: no need to cook the beets ahead of time, just peel them and drop them in the food processor with the rest of the ingredients. You can use yellow beets if you want, but red beets will give you that beautiful pink red color
- Herbs: Parsley & cilantro. These are the classic herbs found in falafel. Using fresh parsley and cilantro is essential for a fresh flavor.
- Red Onion: you can also use a yellow onion
- Garlic
- Spices: Kosher Salt, pepper, cumin coriander, cayenne. Besides the dried chickpeas, these spices are what makes the falafel super flavorful. A pinch of cayenne adds that extra edge to the flavor profile.
- Baking Powder: baking powder helps create a light and definitely NOT dense falafel
- Oat Flour: The mixture will be a bit wet when it's first mixed - we'll use oat flour to thicken up the falafel mixture so it can be easily rolled into balls. When using dry chickpeas you will only need a bit of flour, making this recipe perfect for those who are gluten-free
How to make Baked Beetroot Falafel
Step 1. The day before you want to make falafel, soak the chickpeas and baking soda in lukewarm water. The beans will expand as they soak, so make sure to cover them in several inches of water.
Step 2. Drain the chickpeas.
Step 3. Add the chickpeas, beets, onion, parsley, cilantro, garlic, and spices to a food processor. Pulse blend until mostly smooth. Don't over mix.
Step 4. Transfer the mixture to a bowl and refrigerate for an hour or so.
Step 5. Preheat the oven to 400°. Line a baking sheet with parchment paper. Remove the falafel mixture from the fridge. Stir in the baking powder and oat flour.
Step 6. Use a tablespoon measure to scoop 2-tablespoon sized balls. Roll into spheres or flatten into patties.
Step 7. Bake for 15-20 minutes. If you made patties, flip the patties halfway through.
Step 8. Serve with pita and tahini and plant-based tzatziki. Enjoy!
How to eat falafel
This falafel is fabulous. But it tastes even better with a good sauce! Try my plant-based tzatziki sauce. You can whip it up in just a few minutes while your falafel is in the oven.
You can also serve falafel with a drizzle of tahini. Or some (oil-free) homemade hummus.
Serve falafel with or in a pita. And add your favorite toppings like lettuce, tomato, and onions.
Or make a falafel salad and serve the falafel on top of greens! So good.
FAQ & Expert Tips
Falafel is almost always vegan. It usually isn't oil-free though. Typically, falafel is deep fried, not baked.
Falafel is gluten free when it's made without white flour.
This recipe is gluten-free because it's made with oat flour. If you are celiac, be sure to use certified gluten-free oats to avoid possible cross contamination.
The best way to do this is to use dry chickpeas. Canned chickpeas will create a more mushy texture and won't hold together as well.
If your falafel is not holding together, you can add some more oat flour ¼ cup at a time until the mixture sticks together.
I don't recommend using canned chickpeas, but it is possible.
You'll need two cans. Start by draining and rinsing the chickpeas well. Try to remove as much liquid as possible.
Then proceed with the recipe as written, starting with step 3. You will need to add some more flour in step 5.
The falafel will turn out, but may be more dense than the dry chickpea version.
Falafel balls are easier to make, especially if you use a cookie scoop.
But, most Mediterranean restaurants I've been to make some sort of patty.
The shape is up to you!
If you want to pan fry your falafel, I recommend shaping the balls into small patties instead.
To pan cook, heat a non-stick pan over medium heat. Cook the patties for 3-5 minutes per side, until golden.
You will need to cook the patties in several batches so they can be spaced evenly in the pan.
Store any leftovers in an air-tight container in the fridge.
To reheat place the falafel them in the oven at 350°F for 5-10 minutes until they are warmed. Or pop them in the air fryer at 350°F for 5 minutes.
Avoid the microwave - this will create soggy falafel.
Yes! To freeze, place the falafel balls in a freezer safe zip top bag. Remove any air and store in a deep freezer. The falafel will last for 6 months.
To reheat, follow the reheating instructions above.
This recipe is absolutely delicious in the air fryer!
Simply follow the instructions as written, then air fry the falafel balls at 375°F for 10-13 minutes. The falafel will get nice and crispy on the outside while staying and soft and moist on the inside.
Recipe Prayer
Thank you God for this tasty falafel. We're grateful for your abundance. Amen.
Related Recipes
Love falafel? I know you'll love some of my vegan Mediterranean recipes:
- Authentic Vegan Falafel
- Baba Ganoush Hummus
- Mediterranean Nachos
- Plant-Based Tzatziki Sauce
- Oil-Free Hummus
📖 Recipe
Baked Beetroot Falafel (Vegan)
Ingredients
- 1 Pound Dry Chickpeas
- ½ Teaspoon Baking Soda
- 2 Medium Raw Beets quartered
- 1 Small Red Onion quartered
- 1 Cup Fresh Parsley
- 1 Cup Fresh Cilantro
- 8 Cloves Garlic
- 1-2 Tablespoons Kosher Salt
- 1 Tablespoon Ground Black Pepper
- 1 Tablespoon Cumin
- 1 Tablespoon Coriander
- ¼ Teaspoon Cayenne
- 1 Teaspoon Baking Powder
- ¾ Cup Oat Flour
- To Serve: tzatziki, pita, tahini, sesame seeds
Instructions
- The day before you want to make falafel, soak the chickpeas and baking soda in lukewarm water. The beans will expand as they soak, so make sure to cover them in several inches of water.
- Drain the chickpeas.
- Add the chickpeas, beets, onion, parsley, cilantro, garlic, and spices to a food processor. Pulse blend until mostly smooth. Don't over mix.
- Transfer the mixture to a bowl and refrigerate for an hour or so.
- Preheat the oven to 400°. Line a baking sheet with parchment paper. Remove the falafel mixture from the fridge. Stir in the baking powder and oat flour.
- Use a tablespoon measure to scoop 2-tablespoon sized balls. Roll into spheres or flatten into patties.
- Bake for 15-20 minutes. If you made patties, flip the patties halfway through.Serve with pita and tahini and plant-based tzatziki. Enjoy!
Nutrition
Nutrition information is an estimate.
Tried this recipe?
Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
Lisa
How much beets should be added? You say to follow the other recipe but “just add beets” - how much?
Are any other ingredients adjusted to account for adding beets? Intrigued to try this but need a little more info before proceeding.
Elizabeth
Hi Lisa! I'm so sorry about that - it looks like the actual recipe was not displaying. It should be updated now at the bottom of the post, for you to see the exact quantities of everything. And yes, the ingredients are adjusted to account for the beets! Let me know how it goes if you try!
Lisa
Well…I had to go ahead and guess at the amount of beets as I only had a limited amount of time to do this so unfortunately didn’t get your reply. I just added beets to the original recipe - added a medium sized beet. So maybe not enough. At any rate, it’s just not sticking together. I added a bit more flour, some water…but it’s not working. I managed to cobble together a few loose balls and three them into the oven to see if they would work. They did work, but it was really hard to form them so I added more tahini and that made it easier. At any rate, thanks for updating the recipe! I will do a better job next time!