Easy Baked Beetroot Falafel Recipe - Vegan and Gluten-Free
Healthy, filling, and nutritious, our easy baked beetroot falafel recipe is quick to make, vegan, and gluten-free! Makes 20 falafels in under 40 minutes.
Equipment
- 1 food processor
- 1 Oven
- 1 Parchment paper
- 1 Oven tray
Ingredients
- 2 cups chickpeas store-bought in the tin is fine!
- 2 Cooked beets 1 cup- 60mm dia cut into ½ inch cubes
- 1 Onion finely diced
- ½ cup Fresh parsley
- 5 Garlic cloves
- 2 tablespoons of Ground Cumin
- ½ cup of Bread crumbs or almond flour use almond flour to make recipe gluten-free
- Salt for seasoning
Instructions
- Preheat the oven to 200°C/390°F.
- Drain and rinse the chickpeas well in some fresh water.
- Pour them into your food processor along with garlic, onion, parsley, roasted beets, salt, and cumin.
- Pulse for around 3 minutes. You want a slightly coarse texture to the mixture. Slowly add the breadcrumbs or flour to thicken up the mixture as required.
- Use a spoon or ice cream scoop to measure out around a heaped tablespoon of the mixture (enough to make a 2-inch ball (golf ball size), or a 3-inch disk around ¾ inch thick).
- With damp hands, shape into balls or disks. This mixture should make 20-25 balls.
- Place balls on some parchment paper on an oven tray and bake for 25 minutes. Once ready they’ll crisp up slightly.
- Allow to cool for 10 minutes before serving. Serve in a wrap or with some tahini dip!