Baked Beetroot Falafel

Baked Beetroot Falafel

Christmas and the new year festivities are sadly over…sigh.

But after a few indulgent weeks, we’re both ready to get back to a healthy and balanced diet with lots of lovely nutritious meals.

These beetroot falafels are packed with lots of good stuff, including iron and omega-3 fatty acids, and baking is a great way to reduce the calorie count.

You can serve these however you like. We usually go for wholemeal pitta, sliced veggies, hummus, chilli sauce and garlic sauce.

Don’t worry if you can’t find vegan-friendly garlic sauce. You can easily make your own using soya yoghurt and diced garlic.

Enjoy!

Roxy & Ben

Baked Beetroot Falafel

Print Recipe
Baked Beetroot Falafel
Baked Beetroot Falafel
Servings
5 people
Ingredients
  • 200 g raw beetroot (roughly chopped)
  • 1 400g tinned chickpeas (drained, rinsed and dried)
  • 1/2 brown onion (roughly chopped)
  • 4 garlic cloves (roughly chopped)
  • large handful of parsley
  • 1/4 cup walnuts
  • 80 g breadcrumbs
  • zest of half a lemon
  • 2 tsp ground cumin
  • large pinch of salt & pepper
  • 2 tsp olive oil
To serve
  • 5 wholemeal pittas
  • hummus
  • mixed leaves
  • cucumber (sliced)
  • tomato (sliced)
  • red onion (sliced)
  • chilli sauce
  • garlic sauce
Servings
5 people
Ingredients
  • 200 g raw beetroot (roughly chopped)
  • 1 400g tinned chickpeas (drained, rinsed and dried)
  • 1/2 brown onion (roughly chopped)
  • 4 garlic cloves (roughly chopped)
  • large handful of parsley
  • 1/4 cup walnuts
  • 80 g breadcrumbs
  • zest of half a lemon
  • 2 tsp ground cumin
  • large pinch of salt & pepper
  • 2 tsp olive oil
To serve
  • 5 wholemeal pittas
  • hummus
  • mixed leaves
  • cucumber (sliced)
  • tomato (sliced)
  • red onion (sliced)
  • chilli sauce
  • garlic sauce
Baked Beetroot Falafel
Instructions
  1. Preheat the oven to 200°C or 390°F and line a baking tray with greaseproof paper.
  2. Transfer all the falafel ingredients to a food processor. Then pulse the ingredients a few times until they have broken down but the mixture is still quite rough.
  3. Take a small handful of the falafel mixture and compress it into a ball roughly the size of a golf ball, then transfer to the baking tray. Repeat this step until all of the falafel mixture has been used up and pressed into balls. You should be left with 15 or so falafel balls.
  4. Place the tray with the falafel balls in the preheated oven for 25 minutes.
  5. Meanwhile heat the pittas in the oven for a few minutes or in the toaster. Then slice open the pitta breads on one side and fill with a spread of hummus, a few pieces of mixed leaves and slices of cucumber, tomato and red onion.
  6. Remove the falafels from the oven and and place 3 in each pitta.
  7. Serve with a drizzle of chilli sauce and garlic sauce.

8 comments

  1. How do you make the garlic sauce?

    1. Hey Pamella. We simply mixed soya cream, minced garlic and parsley. You can play around with the quantities until you’re happy with the taste and texture. Hope that helps! Thanks, Roxy (So Vegan)

  2. Hi there, these would be great for school lunches, have you tried freezing them at all? Thanks

    1. Hey Sal. We haven’t tried freezing the falafels but there’s no reason why you can’t. Thanks, Roxy (So Vegan)

  3. Had this tonight. It was delicious. Any chance you can document calories? I calorie count and it would be useful. Thanks

    1. Thanks Andrea! We didn’t get around to including a calorie count but it’s something we’re looking into for future recipes. Thanks, Roxy (So Vegan)

  4. Looklike 1400g chickpeas is To much… 400g is ok

  5. I love your page. It’s helpful going vegan.

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