Falafel came into my life in my 20s. Jaryd and I were living in Philly and there was this restaurant within walking distance. I loved it because…
You bought the base pita and falafel and then you could fill it up with ALL THE GOODIES at their topping bar. And it was common practice that you could go up again and again to refill your pita with toppings.
The toppings were amazing. The falafel was delicious. And I? I took advance of that “help yourself to toppings” salad bar.
For some reason beets and falafel have always gone hand in hand for me. Alongside my falafel would be a beet salad. I loved the combo! BUT THEN! I decided to put beets IN the falafel and it was so fun.
I shared this recipe a couple months ago on my Instagram, but wanted to make it blog official because they’re so easy to make, a really pretty color, and tastaayy.
So let’s make some delicious vegan and gluten free Baked Beet Falafel!! So in love with falafel? Try out this fried falafel recipe too!!
Place your cooked beets in the food processor. I bought cooked beets, but you cook your own. Check out this post for more in depth instructions for how to cook beets!! Process for about 10 seconds until chopped up.
Add the drained and rinsed chickpeas, garlic cloves, lemon juice, parsley, almond flour, baking powder, sea salt, and cumin.
Process again for about five seconds. Scrape down the sides with a spatula and process again until the ingredients are combined but still chunky.
Use a cookie scooper (or ice cream scooper if you want bigger falafel) and scoop little mounds out on a baking sheet lined with parchment paper.
Gently press down the tops of the mounds and tuck in the edges. Bake for 20 minutes and enjoy!!
OPTIONAL: If you want to crisp up the outsides even more, you can sauté them in avocado oil for about 1 minute each side.
Recipe
Baked Beet Falafel
You love this easy recipe for vegan and gluten free baked Baked Beet Falafel! These falafels make for a perfect addition to any salad or pita!
Ingredients
- 2 cooked beets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 garlic cloves
- 1/2 lemon, juiced
- handful parsley
- 1/4 cup blanched almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon cumin
Instructions
- Preheat your oven to 400F.
- Place the cooked beets in the food processor. I bought cooked beets, but you can cook your own.
- Add the drained and rinsed chickpeas, garlic cloves, lemon juice, parsley, almond flour, baking powder, sea salt, and cumin.
- Process again for about five seconds.
- Scrape down the sides with a spatula and process again until the ingredients are combined but still chunky.
- Use a cookie scooper (or ice cream scooper if you want bigger falafel) and scoop little mounds out on a baking sheet lined with parchment paper.
- Gently press down the tops of the mounds and tuck in the edges.
- Bake for 20 minutes.
- OPTIONAL: If you want to crisp up the outsides even more, you can sauté the falafel in avocado oil for about 1 minute each side after they’re done baking.
- Add your falafel to a pita or on top of a salad and enjoy!!
Enjoy!! xo
These were delicious!! 🙌🏻🙌🏻😍😋 Do you happen to have nutritional value for these?
I’m so glad you loved them!! I’ve been meaning to update nutritional facts. Hopefully soon I’ll be able to update all my posts 🙂
In the meantime, you can use this website to enter the ingredients can calculate a label. xo
OH MY GOSH
I just discovered you from healthnut nutrition collab and you’re my new fave blogger.
Your double chocolate banana bread is looking at me on the table right noe BUT I am too full from these amazing beet falafels!!!
I made them and created a quinoa bowl based on your image. I put quinoa, kale, avocados, the falafels and made a dairy-free kind of tzaziki with a slide of herbs and smoked paprika roasted sweet potatos wedges.
Thank you SO much for making my life more beautiful with these discoveries 😍😍
Aw I’m so happy you’re here!! Sending you lots of love! xo