These falafels make for great meal prep. Prepare them in the pitta bread the night before and grab them in the morning before you leave the house.
If the mixture is too soft, just add a little more breadcrumbs so hit holds together more easily.
Baked Beetroot Falafel
Serves:5 peoplePrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Rating: 5.0/5
( 1 voted )
Ingredients
200g / 7.1oz raw beetroot, peeled and chopped
1/2 onion, peeled and chopped
4 garlic cloves, peeled
1 x 400g / 14.1oz tin of chickpeas, drained, rinsed and pat dried
large handful of parsley (20g / 0.7oz), stalks removed
1/4 cup walnuts
80g / 2.8oz breadcrumbs
1/2 lemon, zest only
2 tsp ground cumin
salt + pepper
olive oil
To serve:
5 pitta breads
1/2 cucumber, thinly sliced
2 tomato, thinly sliced
1/2 red onion, peeled and thinly sliced
5 tbsp hummus
2 large handfuls of mixed salad leaves
hot sauce, for topping
vegan plain yoghurt, for topping
Instructions
Preheat the oven to 200°C / 390°F fan. Add the falafel ingredients to a food processor with generous pinches of salt and pepper and 2 tsp of olive oil. Pulse the ingredients until they have broken down and the mixture holds but is still quite rough.
Take a small handful of the falafel mixture and compress it into a ball roughly the size of a golf ball, then transfer to a non-stick or pre-lined 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. Bake for 25 minutes then leave for 10 minutes to harden.
Meanwhile heat the pittas in the oven or in the toaster until warm. When you’re ready to assemble everything, add slice open the pittas on one side and spread 1 tbsp of hummus inside, followed by some mixed salad leaves, a few slices of cucumber, tomato and red onion, then place 3 falafels inside. Top with some hot sauce and vegan plain yoghurt.
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)
I’m not a vegan but a vegetarian and it’s always a pleasure coming across such dishes! And who doesn’t love a good falafel Thanks for sharing the recipe!
Made these this week! Packed full of flavour and so lush
Thank you for your amazing recipes!
Will be making these falafels on the regular now. Will be so great for meal prep for work!
Leila xxx
19 Comments
How do you make the garlic sauce?
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)
Hi there, these would be great for school lunches, have you tried freezing them at all? Thanks
Hey Sal. We haven’t tried freezing the falafels but there’s no reason why you can’t. Thanks, Roxy (So Vegan)
Had this tonight. It was delicious. Any chance you can document calories? I calorie count and it would be useful. Thanks
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)
Looklike 1400g chickpeas is To much… 400g is ok
I love your page. It’s helpful going vegan.
Thanks Felecia!
This looks fantastic. Tzatziki sauce (vegan) would go great with this, wouldn’t it!
Easy and gorgeous! Exactly what I needed. Thank you very much!
I’m not a vegan but a vegetarian and it’s always a pleasure coming across such dishes! And who doesn’t love a good falafel Thanks for sharing the recipe!
This is awesome
Just made it! It’s amazing! Thank you!!!!
Made it tonight. So yummy. My 4 years old daughter loved it as well. Thank u!!:)
a chickpea tin contains only app. 240 grams of preboiled product, so i guess 400 grams refers to non drained weight?
Made these this week! Packed full of flavour and so lush
Thank you for your amazing recipes!
Will be making these falafels on the regular now. Will be so great for meal prep for work!
Leila xxx
Can’t wait to try these 😀
I wonder if i could freeze them?
Can you use cooked beetroot or do they have to be raw? I’m keen to try this recipe, so might go ahead anyway and see how well it works with cooked…