This Baked Beetroot Falafel is a healthier, yet still authentic version of traditional falafel. This naturally vegan falafel is a delicious mix of chickpeas, herbs, and spices.
Ever since I made my Oil-Free Authentic Falafel recipe, I've been so excited about how easy it is to make delicious falafel at home. It's really not that hard, and it tastes incredible!
This beet falafel is the same basic recipe as my authentic falafel recipe, just with some beets added in! The beets create a beautiful red color for this falafel. Perfect for a stunning appetizer.
Oh, and I served this beetroot falafel with some tahini and my homemade vegan tzatziki sauce. The tzatziki is such a refreshing dipping sauce, and pairs so well with falafel. There are some great plant-based yogurts with minimal ingredients, that taste just like 'regular' yogurt. You'll never know it's dairy free!
I don't know about you, but I'm excited! Let's dive in!
I'm going to tell you a secret: the reason your falafel has never worked before is that you used canned chickpeas.
For the best falafel use dry chickpeas!!
I give instructions for using canned chickpeas below, but I don't recommend doing this. Canned chickpeas are too soft and will create a mushy mess that won't form into balls. Instead, buy a bag of dry chickpeas (it's cheaper, too).
When you use dry chickpeas you get a more crunchy bean that holds up much better in the falafel. It also has a fresh taste that you simply won't get with canned beans.
If you've never worked with dry chickpeas, don't worry! Literally all you have to do is soak them overnight. There is nothing complicated or tricky about working with dry chickpeas. You've got this!
Step 1. The day before you want to make falafel, soak the chickpeas and baking soda in lukewarm water. The beans will expand as they soak, so make sure to cover them in several inches of water.
Step 2. Drain the chickpeas.
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Step 3. Add the chickpeas, beets, onion, parsley, cilantro, garlic, and spices to a food processor. Pulse blend until mostly smooth. Don't over mix.
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Step 4. Transfer the mixture to a bowl and refrigerate for an hour or so.
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Step 5. Preheat the oven to 400°. Line a baking sheet with parchment paper. Remove the falafel mixture from the fridge. Stir in the baking powder and oat flour.
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Step 6. Use a tablespoon measure to scoop 2-tablespoon sized balls. Roll into spheres or flatten into patties.
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Step 7. Bake for 15-20 minutes. If you made patties, flip the patties halfway through.
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Step 8. Serve with pita and tahini and plant-based tzatziki. Enjoy!
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This falafel is fabulous. But it tastes even better with a good sauce! Try my plant-based tzatziki sauce. You can whip it up in just a few minutes while your falafel is in the oven.
You can also serve falafel with a drizzle of tahini. Or some (oil-free) homemade hummus.
Serve falafel with or in a pita. And add your favorite toppings like lettuce, tomato, and onions.
Or make a falafel salad and serve the falafel on top of greens! So good.
Falafel is almost always vegan. It usually isn't oil-free though. Typically, falafel is deep fried, not baked.
Falafel is gluten free when it's made without white flour.
This recipe is gluten-free because it's made with oat flour. If you are celiac, be sure to use certified gluten-free oats to avoid possible cross contamination.
The best way to do this is to use dry chickpeas. Canned chickpeas will create a more mushy texture and won't hold together as well.
If your falafel is not holding together, you can add some more oat flour 1/4 cup at a time until the mixture sticks together.
I don't recommend using canned chickpeas, but it is possible.
You'll need two cans. Start by draining and rinsing the chickpeas well. Try to remove as much liquid as possible.
Then proceed with the recipe as written, starting with step 3. You will need to add some more flour in step 5.
The falafel will turn out, but may be more dense than the dry chickpea version.
Falafel balls are easier to make, especially if you use a cookie scoop.
But, most Mediterranean restaurants I've been to make some sort of patty.
The shape is up to you!
If you want to pan fry your falafel, I recommend shaping the balls into small patties instead.
To pan cook, heat a non-stick pan over medium heat. Cook the patties for 3-5 minutes per side, until golden.
You will need to cook the patties in several batches so they can be spaced evenly in the pan.
Store any leftovers in an air-tight container in the fridge.
To reheat place the falafel them in the oven at 350°F for 5-10 minutes until they are warmed. Or pop them in the air fryer at 350°F for 5 minutes.
Avoid the microwave - this will create soggy falafel.
Yes! To freeze, place the falafel balls in a freezer safe zip top bag. Remove any air and store in a deep freezer. The falafel will last for 6 months.
To reheat, follow the reheating instructions above.
This recipe is absolutely delicious in the air fryer!
Simply follow the instructions as written, then air fry the falafel balls at 375°F for 10-13 minutes. The falafel will get nice and crispy on the outside while staying and soft and moist on the inside.
Thank you God for this tasty falafel. We're grateful for your abundance. Amen.
Love falafel? I know you'll love some of my vegan Mediterranean recipes:
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This Baked Beetroot Falafel is a healthier, yet still authentic version of traditional falafel. This naturally vegan falafel is a delicious mix of chickpeas, herbs, and spices.
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At Elizabeth's Table I bring you easy and nutritious, plant-based recipes, explore the relationship between food and faith, and share my unique lifestyle.
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