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+ servings
Beetroot falafels sit on a turkish wrap with some salad and topped with a few blobs of tahini sauce

Easy Baked Beetroot Falafel Recipe - Vegan and Gluten-Free

Byron
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!
5 from 5 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Appetizer, dinner, easy lunch, lunch, Side Dish, Snack, tapas
Cuisine Mediterranean, spanish
Servings 20 balls
Calories 94 kcal

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 leave out to make the recipe gluten-free
  • Salt for seasoning

Instructions
 

  • Preheat the oven to 200°C/390°F.
    An oven gauge turned up to 210c
  • Drain and rinse the chickpeas well in some fresh water.
    a alrge bowl holds some chickpeas
  • Pour them into your food processor along with garlic, onion, parsley, roasted beets, salt, and cumin.
    Beetroot falafel mixture in a blender
  • Pulse for around 3 minutes. You want a slightly coarse texture to the mixture. Slowly add the breadcrumbs to thicken up the mixture as required, omit this step if making gluten-free beetroot falafels, just add some more chickpeas instead.
    Blended ingredinets for the falafel mixture sits in a food processor with some breadcrumbs sprinkled on top
  • 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).
    pre baked beetroot falafel balls sits on some parchement paper in an oven tray
  • With damp hands, shape into balls or disks. This mixture should make 20-25 balls.
    pre baked beetroot falafel balls sits on some parchement paper in an oven tray
  • Place balls on some parchment paper on an oven tray and bake for 25 minutes. Once ready they’ll crisp up slightly.
    A tray of baked beetroot falafels made with this beetroot falafel recipe
  • Allow to cool for 10 minutes before serving. Serve in a wrap or with some tahini dip!
    Beetroot falafels sit on a turkish wrap with some salad and topped with a few blobs of tahini sauce

Video

Nutrition

Serving: 20gCalories: 94kcalCarbohydrates: 16.2gProtein: 4.7gFat: 1.5gSaturated Fat: 0.2gSodium: 42mgPotassium: 241mgFiber: 4.1gSugar: 3.4gCalcium: 38mgIron: 2mg
Keyword beetroot, chickpeas, Easy Dinner ideas, easy recipe, easy to make, falafel, pita bread, salad, tahini, wrap
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