These baked beetroot falafels are so lovely for easy, summer lunches! Falafels reheat really well so I love prepping a big batch to have on hand. Wrap them up with some fresh salad, serve them in a nourish bowl or eat them on their own by dunking in the tahini sauce. Yum! Naturally vegan and gluten free, they are a winner.
Beetroot adds the most delicious flavour and colour to falafels, it also keeps them nice and moist. Beetroot is full of antioxidants thanks to its vibrant colour, it is also a vasodilator – meaning it can dilate our blood vessels and lower our blood pressure. So much so that there has been a lot of controversy over beetroot juice as a doping agent because it is so potent!
You don’t really need much equipment to make falafels other than a really good food processor. It is essential to get that fine crumb and perfect texture of a falafel. My favourite is the Sage Kitchen Whizz Pro/Breville Sous Chef Pro. It is an investment, but is a true workhorse in the kitchen, it slices, dices, chops, juliennes, makes dough and so much more.
- Wrap: wrap up in a tortilla or flatbread with salad (I used rocket, lettuce, radish and cucumber from my garden) and a drizzle of the tahini sauce.
- Sandwich: use a pitta or slices of bread to make a sandwich with some salad and tahini sauce.
- Salad: serve on a bed of leafy greens with the tahini dressing or as part of a Nourish/Buddha bowl.
- Snack: I love simply dunking warm falafels in the tahini sauce for a yummy snack!
Baked Beetroot Falafels
- 1 tin chickpeas
- 2 cloves garlic
- 3 beetroots cooked
- 1/2 tsp baking powder
- 1/2 lemon juice of
- 2 tsp ground cumin
- 1 tbsp flour or chickpea flour`
- 2 tbsp chopped coriander
- 1 tbsp sesame seeds
- 2 tbsp tahini
- 1/2 lemon juice of
- 1 tsp olive oil
- 1/2 tsp garlic salt
- 4-6 tbsp water
- Preheat the oven to 180c/350f.
- Drain and rinse the chickpeas and add to a food processor with the garlic, beetroots, cumin, baking powder, lemon juice, flour and coriander. Season to taste with salt and pepper.
- Pulse until a fine crumb forms.
- Scoop out a heaped tablespoon of mixture at a time and roll in to a ball. Leave as a sphere or press down lightly in to a disc.
- Place on a baking tray and repeat with remaining mixture.
- Sprinkle with sesame seeds and bake for 20-30 minutes until slightly firm and golden.
- Meanwhile, mix together the tahini, olive oil, lemon and garlic salt. Gradually add the water 1 tbsp at a time and mix well. The tahini will thicken up before it thins, so keep adding water until it reaches the consistency you prefer.
- Serve the falafels in a wrap with salad and a drizzle of the tahini sauce, or on a bed of salad.
I hope that you enjoyed this recipe, let me know down below what you thought or tag me on Instagram @essentially.emma
For another fun beetroot recipe, try my Valentine’s Pink Oatmeal.