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A plate of beetroot falafel, served with parsley.

Baked Beetroot Falafel (Vegan)

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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.
Course Main Course
Cuisine American, Mediterranean
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 40 falafel
Calories 58
Author Elizabeth

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

Calories: 58kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 210mg | Potassium: 159mg | Fiber: 3g | Sugar: 2g | Vitamin A: 172IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg