Dairy-Free Beetroot Falafel
Brighten up your plate with Dairy-Free Beetroot Falafel, a vibrant and wholesome twist on the classic Middle Eastern favorite. Packed with the earthy sweetness of fresh beetroot, protein-rich chickpeas, and aromatic spices like cumin and coriander, these baked falafels are as nutritious as they are delicious. The addition of grated beetroot not only brings a bold pop of color but also boosts antioxidants and makes these falafels delightfully moist on the inside. Perfect for vegan and dairy-free diets, this easy recipe comes together in under an hour, featuring a quick food processor method and oven-baking for a healthier alternative to frying. Serve these golden patties warm in wraps, pitas, or alongside crisp salads for an eye-catching and flavor-packed meal.
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Recipe Information
Ingredients
- 15 ounce can (drained and rinsed) Canned chickpeas
- 1 medium-sized (approximately 150 grams), peeled and grated Fresh beetroot
- 1 small, finely chopped Onion
- 2 minced Garlic cloves
- 0.5 cup, chopped Fresh parsley
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Baking powder
- 2 tablespoons All-purpose flour
- 3 tablespoons Olive oil
Instructions
In a food processor, combine the drained chickpeas, grated beetroot, chopped onion, minced garlic, chopped parsley, ground cumin, ground coriander, salt, and black pepper.
Pulse the mixture until well combined but still coarse in texture. Avoid over-processing to keep some texture.
Transfer the mixture to a bowl and stir in the baking powder and all-purpose flour. Mix until everything is thoroughly incorporated.
Place the mixture in the refrigerator for about 15 minutes to help it firm up, making it easier to handle and shape.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Remove the mixture from the refrigerator and shape it into small patties or balls, about 1.5 inches in diameter.
Arrange the falafels on the prepared baking sheet and brush the tops lightly with olive oil.
Bake in the preheated oven for about 25 minutes, flipping halfway through, until the falafels are golden brown and firm to the touch.
Remove from the oven and let them cool slightly before serving.
Serve warm as a filling for wraps, pitas, or alongside a fresh salad.
Nutrition Facts
Calories |
975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4199 mg | 183% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 26.6 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1816 mg | 39% | |
*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.
