Gluten-Free Beetroot Falafel
Brighten up your mealtime with these vibrant and nutritious Gluten-Free Beetroot Falafels! Packed with earthy, vitamin-rich grated beetroot and protein-packed chickpeas, this recipe delivers a visually stunning and flavor-packed twist on traditional falafel. Enhanced with aromatic cumin, coriander, fresh parsley, and a hint of lemon juice, these baked falafels are not only gluten-free but also oven-baked for a healthier alternative to frying. Perfectly crisp on the outside and tender on the inside, they make a versatile meal option—serve them in gluten-free wraps, atop salads, or paired with your favorite dipping sauce. Ready in under 40 minutes, this recipe is ideal for busy weeknights or meal prepping!
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Recipe Information
Ingredients
- 1 cup Raw beetroot, grated
- 1 can Canned chickpeas, drained and rinsed
- 0.5 cup Gluten-free flour
- 2 cloves Garlic cloves, minced
- 0.5 cup Fresh parsley, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a food processor, combine the drained chickpeas, grated beetroot, minced garlic, and fresh parsley. Pulse until the mixture is finely ground but not pureed.
Add the gluten-free flour, ground cumin, ground coriander, baking powder, salt, ground black pepper, and lemon juice to the chickpea mixture in the food processor. Pulse until everything is well combined.
Using your hands, form the mixture into small balls, about the size of a golf ball, and flatten them slightly to form patties.
Place the falafel patties onto the prepared baking sheet. Brush the tops lightly with half of the olive oil to promote even browning.
Bake in the preheated oven for 10 minutes, then carefully flip each falafel and brush with the remaining olive oil. Bake for an additional 10 minutes or until the falafels are golden brown and crisp on the outside.
Remove from the oven and allow to cool slightly before serving.
Serve the gluten-free beetroot falafels with your favorite dipping sauce or in a gluten-free pita or wrap with veggies.
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3128 mg | 136% | |
| Total Carbohydrate | 167.5 g | 61% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 30.3 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2776 mg | 59% | |
*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.
