Vegan Beetroot Falafel
Transform your falafel game with this vibrant and nutritious Vegan Beetroot Falafel recipe! Packed with protein-rich chickpeas and the earthy sweetness of fresh beetroot, these oven-baked delights are infused with fragrant herbs like parsley and coriander, and perfectly spiced with cumin and ground coriander. The use of flaxseed as a plant-based binder makes this recipe entirely vegan and gluten-free, while a quick brush of olive oil ensures a crispy, golden exterior. Ready in just 40 minutes, these beetroot falafels are ideal for wrapping in warm pita bread, layering in a fresh salad, or pairing with your go-to vegan sauces for an unforgettable meal. Bursting with color, flavor, and wholesome ingredients, this recipe is perfect for anyone seeking a healthier twist on a beloved classic!
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Recipe Information
Ingredients
- 400 grams canned chickpeas, drained and rinsed
- 1 medium fresh beetroot, peeled and grated
- 1 small onion, roughly chopped
- 2 garlic cloves, minced
- 30 grams fresh parsley, chopped
- 30 grams fresh coriander, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons ground flaxseed
- 3 tablespoons water
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons olive oil
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a small bowl, mix ground flaxseed with water and set aside for 5 minutes to thicken. This flaxseed mixture will act as a binding agent.
In a food processor, combine the chickpeas, grated beetroot, onion, garlic, parsley, and coriander. Pulse until the mixture is finely chopped but not pureed.
Add the cumin, ground coriander, salt, pepper, and the thickened flaxseed mixture to the food processor. Pulse until well combined.
Using your hands, form the mixture into small balls or patties, about 2 tablespoons each, and place them on the prepared baking sheet.
Brush the formed falafels lightly with olive oil to help them crisp up in the oven.
Bake in the preheated oven for 15-20 minutes, flipping halfway through, until the falafels are golden and firm to the touch.
Remove from the oven and let cool slightly before serving.
Serve the beetroot falafel warm, in pita bread, or alongside a salad, with your favorite vegan sauce or dip.
Nutrition Facts
Calories |
989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3745 mg | 163% | |
| Total Carbohydrate | 124.5 g | 45% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 34.1 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2300 mg | 49% | |
*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.
