Dive into a burst of color and flavor with our Easy Beetroot Falafel – a delightful twist on the classic Middle Eastern favorite. Packed with nutritious ingredients like vibrant beetroots, sweet potatoes, and fragrant spices, these falafels offer a deliciously wholesome and satisfying meal. Whether you’re a committed vegan or simply seeking a flavorful plant-based dish, these falafels are sure to win over your taste buds and leave you craving more!
In our household, the Easy Beetroot Falafel has become a cherished go-to recipe, loved for its vibrant hues and irresistible flavors. I still remember the first time I made these falafels for my family – the kitchen was filled with anticipation as the fragrant aroma of spices and roasted beetroots wafted through the air. When the falafels emerged from the oven, golden and slightly cracked on top, my family couldn’t wait to dig in. As we gathered around the table, enjoying these colorful bites with creamy hummus and fresh salad, it became clear that this recipe was a keeper. Since then, it has become a regular feature on our dinner menu, bringing joy and nourishment to our meals.
Why This Easy Beetroot Falafel Is A Must-Try:
Offers a vibrant and nutritious twist on traditional falafels Packed with wholesome ingredients like beetroots, sweet potatoes, and chickpeas Perfect for vegans and plant-based enthusiasts Versatile and customizable – enjoy with your favorite toppings and accompaniments
Ingredients:
- 4 medium raw beetroots (about 350g), peeled
- 1 small sweet potato (about 150g), peeled
- 1 small red onion (about 125g)
- 2 cloves garlic
- ½ cup fresh parsley, including stalks (about 18g)
- 2 cans chickpeas, drained and rinsed
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 2 teaspoons nigella seeds
- ½ teaspoon cayenne pepper
- 1 ½ teaspoons fine sea salt
- ¾ cup chickpea flour or besan flour (about 90g)
Instructions:
- Preheat the oven to 180°C (350°F).
- In a food processor, combine the peeled and roughly chopped beetroots, sweet potato, red onion, garlic, and parsley. Pulse until all ingredients are finely chopped.
- Add the drained and rinsed chickpeas to the food processor and pulse until very finely chopped. Transfer the mixture to a large mixing bowl.
- To the bowl, add the ground cumin, ground coriander, smoked paprika, nigella seeds, cayenne pepper, sea salt, and chickpea flour. Mix until well-combined. Add more chickpea flour if the mixture is too wet.
- Roll the mixture into golf ball-sized pieces, yielding approximately 30 falafels. Place them on a baking sheet lined with parchment paper or a non-stick liner.
- Bake the falafels for 30-35 minutes until slightly cracked on top. Allow them to cool before serving.
- Serve the falafels with your choice of accompaniments such as hummus, flatbread, avocado, and salad leaves.
Notes:
- These falafels can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Feel free to customize the spices according to your taste preferences.
- Experiment with different toppings and sauces to create your own unique falafel experience.
- Nutritional values may vary depending on serving size and accompaniments.
