Vegan falafels with Beetroot
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
201 kcal
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Course
Main Course
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Cuisine
Vegan
Vegan falafels with Beetroot
Description
This vegan falafel recipe combines soaked chickpeas with cooked beetroot to create a mixture that balances moisture and texture. Red onion and fresh coriander contribute fresh aromatics, while cumin, ground coriander, allspice, and salt provide warm, earthy flavors. Ground almonds and baking powder help bind and lighten the mixture. Forming into small balls and baking with a light olive oil spray creates falafels with a golden crust and tender interior.
The striking color from the beetroot makes these falafels visually distinct, while the traditional spice blend balances sweetness and warmth. Serving them with flatbread, tahini sauce, pickles, and salad provides complementary textures and flavors, making a complete plant-based meal.
Ingredients
- 200 g chickpeas 7 oz, soaked overnight
- 200 g beetroot 7oz, cooked, cut into small chunks
- 1 red onion roughly chopped, medium
- 1 Coriander cilantro, handful, fresh
- 2 tbsp olive oil
- 1 tsp cumin ground
- 0.5 tsp ground coriander
- 0.5 tsp allspice
- 0.75 tsp salt or to taste
- 0.5 tsp baking powder
- 6 tbsp ground almonds
- olive oil spray form
- flatbread tahini sauce, pickles and salad, to serve
Instructions
- Add the chickpeas, cooked beetroot, onion and fresh coriander into a food processor and whiz until the mixture is coarsely ground.
- Then add in the oil and pulse until the mixture is finely chopped but not mushy.
- Transfer the falafel mixture to a bowl and add in all the spices, salt, baking powder and ground almonds and mix well.
- Adjust seasoning before refrigerating for 1 hour.
- Preheat the oven to fan assisted 170C / 190C / 375F / gas 5 and line a baking tray.
- Wet your hands and roll about 2 tbsp of the falafel into a small ball and transfer to the baking tray. Repeat with the rest of the mixture until all done.
- Spray the falafels with some olive oil and bake for about 25 mins until golden brown and done.
- Serve the falafels with flatbreads, the tahini sauce, along with some pickles and salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 181mg | 8% |
| Potassium | 346mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 86mg | 9% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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