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These Beet Falafels are moist and tender on the inside and perfectly crisp on the outside. They’re oil-free, gluten-free and baked to perfection making an unforgettable bite!
Falafels are my personal favorites to make for my meal prep for the week. I make a big batch on a Sunday and then have them in a variety of different ways throughout the week.
A few ideas on how to eat falafels:
- In a whole grain pita bread (traditional style)
- In a salad
- In a burrito
- In a taco
- Wrapped in a collard green
- In a buddha bowl
- Over grains such as bulgur, couscous or brown rice
- Mixed in with grilled vegetables (some good combos are red peppers and asparagus)
- In a sandwich
- In a burger
Here are some sauces that pair well with falafels to help you diversity your meal even further 😉
- Tahini Dressing
- Tzatziki Sauce
- Avocado Dressing
- Vegan Ranch
- Almond Pesto
- Eggplant Spread
- Red Pepper Spread
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I hope all these combinations convinced you that you can never get tired of falafels! To add even more variety, when you’re making a big batch you can make different types of falafels such as spinach falafels.
For these beet falafels, beets will be our main ingredient and I’ve added spices to compliment the beets as well as chickpeas to produce a balanced and mouthwatering falafel.
Beets are such a superfood. I’ve always loved beets and I love that they’re becoming more prevalent in different products in the grocery store such as beet hummus and beet chips. Beets are an excellent source of fiber. They’re also high in anti-oxidants and are anti-inflammatory. Most nutritionists suggest to keep roasting time under 1 hour to preserve all the vitamins. In this recipe, we’ll be roasting for 30 minutes to keep all the good stuff from escaping.
P.S. Try my FREE 5-Day Vegan Clean Eating Challenge to help you cut down on packaged and processed foods and enable long-term, clean eating habits!
We will be using raw beets and there is no need to cook them beforehand. Love that this saves time! Since we will be baking these falafels for 30 minutes, the beets will have enough time to cook as part of our falafel mixture.
Let’s get cooking!
If you make this recipe, let me know! Leave a comment below, rate it and don’t forget to hashtag #simplefitvegan on Instagram!
Don’t forget to download your FREE Healthy Vegan Dinner Recipes e-cookbook!
Perfectly crisp on the outside and moist and tender on the inside, these Beet Falafels will make an unforgettable bite!
- 1 can chickpeas, drained, approx. 1 ½ cup (15.5 ounce can)
- 1 cup raw beets, grated
- ½ cup red onion, chopped
- 2 fresh garlic cloves
- ½ cup fresh dill or parsley
- ½ tsp sea salt
- 1 tsp cumin
- 1 tsp coriander
- ¼ cup oat flour
- 1 tbsp water
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Preheat oven to 400F.
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Add all ingredients including spices into a food processor or a blender and blend together. Depending on your food processor/blender you may have to pause and mix the ingredients a few times.
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Transfer into a bowl and scoop 1 ½ tbsp of mixture and start forming falafel patties. Note: if the mixture is still runny and patties aren’t forming properly, add more oat flour 1 tbsp at a time. If the mixture is too flaky then add 1 tbsp of water at a time.
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Place the falafels on a baking sheet and bake for 30 mins.
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Serve with tahini sauce or vegan tzatziki sauce.
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Store in the fridge for up to 5 days or freezer for up to 1 month.
Nutritional Information (for 1 falafel): Calories: 41 Fat: 0.4 g Saturated fat: 0 g Carbohydrates: 8 g Dietary Fiber: 1.5 g Sugar: 0.9 g Sodium: 129 mg Protein: 1.8 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Pascale
What size of can for the chickpea? 19 oz? Thank you.
Nara
15.5-ounce standard can. I’ve updated the recipe to reflect that! 🙂
Pascale
Thank you 🙂