High Protein Beetroot Falafel
Elevate your falafel game with this vibrant High Protein Beetroot Falafel recipe! Packed with the earthy sweetness of grated beetroot and the satisfying protein punch of chickpeas, these oven-baked falafels are a healthy twist on a beloved classic. Flavored with aromatic cumin, coriander, and fresh parsley, they feature nutrient-dense ground flaxseed and chickpea flour for added fiber and texture. Perfectly crispy and golden, thanks to a light brush of olive oil, these guilt-free falafels are an excellent vegan option that's both high-protein and gluten-free. Ready in under an hour, serve them warm in pita bread, over a fresh salad, or with a side of creamy tahini sauce for a deliciously wholesome meal.
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Recipe Information
Ingredients
- 400 grams canned chickpeas, drained and rinsed
- 1 medium beetroot, peeled and grated
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons ground flaxseed
- 4 tablespoons chickpea flour
- 2 tablespoons parsley, finely chopped
- 1 tablespoon lemon juice
- 0.5 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a food processor, combine the drained chickpeas, grated beetroot, chopped onion, minced garlic, ground cumin, ground coriander, ground flaxseed, chickpea flour, chopped parsley, lemon juice, baking powder, salt, and black pepper.
Pulse the mixture until well combined but still a bit chunky for texture. You may need to scrape down the sides to ensure an even mix.
Taste the mixture and adjust seasoning if necessary.
With damp hands, shape the mixture into small balls (about 2 tablespoons each), and flatten them slightly into patties.
Place the falafel patties on the prepared baking sheet. Brush each patty lightly with olive oil on both sides to help with browning.
Bake in the preheated oven for 15 minutes, then carefully flip each falafel and bake for another 15 minutes, or until golden brown and firm to touch.
Remove the falafels from the oven and let them cool slightly before serving.
Serve the falafels warm, tucked into pita bread, over salads, or as an appetizer with hummus or tahini sauce.
Nutrition Facts
Calories |
1056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3921 mg | 170% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 30.7 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1950 mg | 41% | |
*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.
