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–+ servings
Beetroot falafel inside a flatbread with vegetables on a wooden table.

Beetroot Falafel (Vegan)

If you love falafel, you must try this beautifully pink version! Our Vegan Beetroot Falafel has a deeper earthier flavour and incredibly vibrant colour, making these so inviting to just dig in! What is more, these beet patties have a wonderfully crisp exterior, thanks to a cornmeal coating! Baked, or fried this is a delcious falafel to try stuffed into pitta bread or as a snack with some dip!
5 from 5 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch, Snack
Cuisine Middle Eastern
Servings 12 small patties
Calories 65 kcal

Equipment

Ingredients
 
 

  • 400 g tin chickpeas 240g drained weight
  • 400 g cooked beetroot peeled and chopped into chunks
  • 1 brown onion very finely chopped
  • 2 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon chilli powder
  • 5 g parsley finely chopped, including stalks
  • 100 g fine cornmeal (fine polenta)
  • oil for frying

Instructions
 

  • If making baked falafel: Preheat oven to 180°C Fan and line a large baking tray with baking parchment.
  • Drain the chickpeas in a collander and run some cold water to remove extra strach and sodium. Pat the chickpeas and beetroot with a piece of paper towel to dry them.
  • Add the chickpeas to a food processor and pulse to a rough paste (leave plenty of texture in it though). Scrape the chickpeas into a large bowl.
  • Add the beetroot chunks into the same food processor (no need to clean in between steps) and blitz it into a rough paste, similar to chickpeas). Add it to the chickpea bowl.
  • Add finely chopped onion, garlic, parsley, spices and a generous pinch of salt and pepper and mix well.
  • Using your hands, shape 12 small tight patties of falafel.
  • Roll each patty in cornmeal (polenta) and place on a baking tray (or a chopping board if you want to fry them).
  • If baking: Bake in the oven for 20 minutes, turning halfway through.
  • If frying: heat odourless oil in a large frying pan. You need just enough oil to cover the falafels half way up the sides. Fry them for 2-3 minutes on each side (be gnetle when flipping them over). Place the cooked falafels on a sheet of paper towel to absorb excess oil.
  • For serving suggestions, see the 'What To Serve With Falafel?' section in the text above.

Notes

The approximate nutritional values above are for 1 baked falafel patty. 

Nutrition

Calories: 65kcalCarbohydrates: 12gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 74mgPotassium: 198mgFiber: 3gSugar: 4gVitamin A: 81IUVitamin C: 3mgCalcium: 31mgIron: 1mg
Keyword Baked Beetroot Falafel, Beet Falafel, Beetroot and Chickpea Falafel, Beetroot Falafel, Fried Beetroot Falafel
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