Beetroot Falafel
Elevate your falafel game with this vibrant and nutritious Beetroot Falafel recipe! Packed with earthy grated beets, protein-rich chickpeas, and a fragrant blend of fresh parsley, cilantro, and warm Middle Eastern spices like cumin and coriander, these baked falafel are as healthy as they are flavorful. The addition of baking powder ensures a light and fluffy texture, while the oven baking method keeps them crisp on the outside and tender on the inside without the need for deep frying. Quick to prepare and perfect as a plant-based centerpiece, these colorful falafels pair beautifully with creamy hummus, tangy tahini sauce, or warm pita bread. Whether served in a bowl, wrap, or salad, this easy Beetroot Falafel recipe is a feast for the eyes and taste buds. Perfect for weeknight dinners or meal prep, it's a must-try for any falafel lover!
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Recipe Information
Ingredients
- 2 medium Beetroots
- 1 cup Chickpeas
- 1 medium Onion
- 3 pieces Garlic cloves
- 0.5 cup Fresh parsley
- 0.5 cup Fresh cilantro
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 4 tablespoons Flour
- 1 teaspoon Baking powder
- 2 tablespoons Olive oil
Instructions
Begin by soaking 1 cup of chickpeas in water overnight. Drain and rinse the chickpeas before using them in the recipe.
Preheat the oven to 400°F (200°C).
Peel the beetroots and grate them using a box grater or food processor. You should end up with approximately 1 cup of grated beetroot.
In a food processor, combine the soaked chickpeas, grated beetroot, chopped onion, garlic cloves, parsley, cilantro, ground cumin, ground coriander, salt, and black pepper.
Pulse the mixture until it is evenly combined and starts forming a dough-like consistency. Be careful not to puree completely; you want some texture in the falafel.
Transfer the mixture to a bowl and add in the flour and baking powder. Mix well until everything is combined.
Shape the mixture into small balls or patties, roughly the size of golf balls.
Place the falafel on a non-stick baking sheet, and gently press down each ball to slightly flatten it.
Drizzle the falafel with olive oil, ensuring they are lightly coated.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until both sides are golden brown and crisp.
Remove from the oven and let cool slightly.
Serve warm with your favorite sides like hummus, tahini sauce, pita bread, or a fresh salad.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 687 mg | 30% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 8.6 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 518 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
