Heart-Healthy Beetroot Falafel
Discover the vibrant and nutritious delight of Heart-Healthy Beetroot Falafel—a wholesome twist on the classic favorite that’s packed with earthy flavors and a pop of natural color. Made with protein-rich chickpeas, raw beetroot, and a fragrant blend of fresh herbs like coriander and parsley, this oven-baked falafel skips frying for a guilt-free yet deliciously crisp texture. Enhanced with aromatic spices like cumin and coriander powder, and bound with oat flour for added fiber, these falafels are easy to prepare and perfect for a health-conscious lifestyle. Ready in under 45 minutes, they make a stunning addition to wraps, salads, or served alongside creamy tahini sauce. Whether you're looking for a plant-based meal or simply want to add more nutrients to your plate, these beetroot falafels are sure to impress!
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Recipe Information
Ingredients
- 400 grams Chickpeas, canned
- 150 grams Beetroot, raw and peeled
- 1 Onion, small
- 2 Garlic cloves
- 20 grams Coriander, fresh
- 20 grams Parsley, fresh
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Baking powder
- 50 grams Oat flour
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper, ground
- 2 tablespoons Olive oil
Instructions
Drain and rinse the canned chickpeas thoroughly. Set them aside to drain completely while preparing the other ingredients.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
In a food processor, combine the raw peeled beetroot cut into small chunks, onion (cut into quarters), and garlic cloves. Pulse until the mixture is finely chopped but not puréed.
Add the drained chickpeas, fresh coriander, parsley, cumin powder, coriander powder, baking powder, oat flour, lemon juice, salt, and black pepper to the beetroot mixture. Pulse until the mixture is well combined but still has some texture. Scrape down the sides of the food processor as needed.
Form the mixture into small balls, about the size of a golf ball (approximately 2 tablespoons of mixture per ball). Flatten each ball slightly to form patties.
Place the falafel patties on the prepared baking sheet. Brush the tops lightly with olive oil to help them crisp as they bake.
Bake in the preheated oven for 20-25 minutes, flipping halfway through cooking, until the falafels are golden brown and crisp on the outside.
Serve warm with tahini sauce, in wraps, or on top of salads. Enjoy your heart-healthy beetroot falafels!
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3297 mg | 143% | |
| Total Carbohydrate | 172.2 g | 63% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 33.9 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2152 mg | 46% | |
*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.
