Finally a falafel recipe! A beetroot and chickpea falafels recipe. The perfect recipe when you’re looking for something, healthy, hearty, filling and also light.
If you are yet to try falafels, they are middle eastern street food and you are about to fall in love. Traditionally, they are fried and then wrapped in pitas with some fresh veggies and best enjoyed with some tahini sauce. The base of the falafel balls is made with chickpeas and tahini and fresh herbs but there are so many variations you can make like…beetroot and chickpea falafels!
This was my first attempt at making falafels at home after buying falafels from supermarkets for years. I’m excited to have started my falafel journey and I’m excited to get yours started with this yummy and very easy beetroot and chickpea falafel recipe.
This recipe is a good’un.
These beetroot and chickpea falafels are super easy to make and are the perfect addition to an earth bowl, salad or a feast to satisfy the vegetarians and vegans at the table. Let’s not wipe out the meat-eaters, they will love them too! The perfect example of how tasty vegetarian food can be! These beetroot and chickpea falafels are a great starter with a homemade tahini dip and are cheaper than buying falafel at the supermarket… WIN!
Beetroot and chickpea falafels
Are you ready to make some tasty falafels?
These beetroot and chickpea falafels are super easy to make and are the perfect addition to an earth bowl, salad or a feast to satisfy the vegetarians and vegans at the table. They are a great starter with a homemade tahini dip and are cheaper than buying falafel at the supermarket… WIN!
- Coconut oil
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 1 squeeze of honey (optional to sweeten the onions further)
- 1 tsp coriander (some fresh coriander too if you have it)
- 1 tsp cumin
- 1 400g can chickpeas, rinsed and drained (240g once drained)
- 3 whole cooked beetroots
- Salt and pepper to season
- oat flour / regular flour
- mint tzatziki
- tahini dips
- Prepare the onion, garlic and drain the chickpeas. Preheat the oven.
- First, chop the tops off the beetroot and cook whole in a pan of hot water. This takes about 20-30 minutes depending on the size of the beetroot (use a knife to check when they are cooked / soft).
- Whilst the beetroot are booking, cook the onions, garlic, dried cumin and coriander in a pan with some coconut oil until slightly caramelised (add a squeeze of honey here to sweeten if you fancy).
- Take off the heat and place to the side in a blender with the rinsed chickpeas.
- Once the beetroot are cooked, wash them in cold water and the skin of the beetroot should easy peel off (if cooked properly). If it doesn’t, cook a little longer / peel the skin with a vegetable peeler.
- Once peeled, chop the cooked beetroot up and add to the blender. Blend the mixture and empty into a mixing bowl. Season with salt and pepper to taste.
- Add flour to the mixture until the mixture holds its shape and is ready to form your falafel balls!
- Line a baking tray and place your beetroot and falafel balls spaced out, ready for the oven!
- Cook in the oven for a further 15 minutes (ish) and then enjoy hot with your salad / earth bowl / BBQ / feast!
- Depending on how moist your mixture is will depend on how much flour to add! I added flour until the mixture held together in the balls.
Have you made a Beetroot and chickpea falafels before??
What recipe do you use?!
Love as always and happy adventuring,
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