VG Vegetarian

Baked Beet Falafel

You love this easy recipe for vegan and gluten free baked Baked Beet Falafel! These falafels make for a perfect pop of plant based protein to any salad or pita!

Prep: 5 minsCook: 20 minsTotal: 25 mins
Servings: 16 1x


  • 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


  1. Preheat your oven to 400F.
  2. Place the cooked beets in the food processor. I bought cooked beets, but you can cook your own.
  3. Add the drained and rinsed chickpeas, garlic cloves, lemon juice, parsley, almond flour, baking powder, sea salt, and cumin.
  4. Process again for about five seconds.
  5. Scrape down the sides with a spatula and process again until the ingredients are combined but still chunky.
  6. 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.
  7. Gently press down the tops of the mounds and tuck in the edges.
  8. Bake for 20 minutes.
  9. 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.
  10. Add your falafel to a pita or on top of a salad and enjoy!!
© The Toasted Pine Nut