Beet Falafels (Baked, Oil-Free, Gluten-Free)
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Perfectly crisp on the outside and moist and tender on the inside, these Beet Falafels will make an unforgettable bite!
Course:
Main Course
Cuisine:
Mediterranean
Servings: 17 falafels
Ingredients
- 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
Instructions
-
Preheat oven to 400F.
-
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.
-
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.
-
Place the falafels on a baking sheet and bake for 30 mins.
-
Serve with tahini sauce or vegan tzatziki sauce.
-
Store in the fridge for up to 5 days or freezer for up to 1 month.
Recipe Notes
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