Nut-Free Beetroot Falafel
Brighten up your next meal with these vibrant Nut-Free Beetroot Falafel—a flavorful twist on the classic falafel that's both allergy-friendly and gluten-free! Packed with protein-rich chickpeas, earthy grated beetroot, aromatic spices like cumin and coriander, and a zesty splash of lemon juice, these oven-baked falafels are both wholesome and irresistibly delicious. Perfectly crisped on the outside and tender on the inside, this easy recipe comes together in just 35 minutes, making it ideal for weeknight dinners or casual entertaining. Serve these jewel-toned delights alongside pita bread, hummus, and a crisp salad, or enjoy them as a guilt-free snack with your favorite dip. Healthy, colorful, and entirely nut-free, this recipe is a winning choice for both vegans and those with dietary restrictions!
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Recipe Information
Ingredients
- 400 g Canned chickpeas
- 1 medium Beetroot
- 1 small Red onion
- 2 pieces Garlic cloves
- 30 g Fresh parsley
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 2 tbsp Lemon juice
- 50 g Flour (gluten-free)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
Instructions
Drain and rinse the canned chickpeas thoroughly under cold water. Set aside to drain completely.
Peel and grate the beetroot using a box grater and set aside.
Finely chop the red onion and set aside.
Peel the garlic cloves and chop finely.
In a food processor, combine drained chickpeas, grated beetroot, chopped red onion, garlic, and fresh parsley. Pulse until the mixture is finely chopped but not pureed. Scrape down the sides as needed.
Add ground cumin, ground coriander, lemon juice, gluten-free flour, salt, and black pepper to the mixture. Pulse again until the ingredients are well combined, and the mixture starts to hold together. If the mixture is too wet, add a bit more flour, one tablespoon at a time.
Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
With your hands, form the mixture into small balls or patties, about the size of a walnut, and place them on the prepared baking tray.
Brush the tops of the falafel lightly with olive oil to help them crisp up in the oven.
Bake in the preheated oven for 20 minutes, flipping halfway through, until the falafel is golden and firm.
Remove from the oven and let cool slightly before serving.
Serve the beetroot falafel with pita bread, hummus, and a salad for a complete meal or as an appetizer with your choice of dip.
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3652 mg | 159% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 24.4 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1692 mg | 36% | |
*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.
