Soy-Free Beetroot Falafel
Brighten your plate with this vibrant and wholesome Soy-Free Beetroot Falafel, a colorful twist on the classic Middle Eastern favorite. Packed with earthy grated beetroot, protein-rich chickpeas, and aromatic spices like cumin and coriander, these falafels deliver bold flavors and eye-catching appeal. Oven-baked to crispy perfection, this recipe skips frying for a healthier spin while remaining irresistibly satisfying. Made entirely without soy, it's ideal for anyone seeking allergen-friendly options. Perfect as a protein-packed snack, tucked into wraps, or layered over fresh salads, these falafels are as versatile as they are delicious. Ready in under 40 minutes, this crowd-pleaser is a must-try for plant-based food lovers everywhere!
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Recipe Information
Ingredients
- 1 cup Raw beetroot, peeled and grated
- 1 cup Canned chickpeas, drained and rinsed
- 0.5 cup Red onion, finely chopped
- 2 cloves Garlic cloves, minced
- 0.5 cup Fresh parsley, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Baking powder
- 4 tablespoons All-purpose flour or chickpea flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a food processor, combine the grated beetroot, chickpeas, red onion, garlic, and parsley. Pulse until the mixture is coarsely combined.
Add the cumin, coriander, baking powder, flour, salt, and black pepper to the food processor. Pulse again until the mixture is well combined but still retains some texture.
Using your hands, shape the mixture into small balls or patties, about 1 inch in diameter, and place them on the prepared baking sheet.
Brush each falafel with a little olive oil to help them crisp up in the oven.
Bake in the preheated oven for 20 minutes, flipping halfway through, until the falafel are golden brown and crispy on the outside.
Let cool slightly before serving.
Enjoy your soy-free beetroot falafel in wraps, on salads, or as a snack.
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3759 mg | 163% | |
| Total Carbohydrate | 114.1 g | 41% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 27.8 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 466 mg | 36% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2518 mg | 54% | |
*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.
