Beetroot Falafels

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Baked not Fried! Vegan – Gluten Free Falafels

Did I just take the fun out of falafel by starting off saying they’re baked and not fried? Oh trust me when I say they’re still fun!

Traditionally made with chickpeas and fried in oil, I switched mine up a bit. I love chickpeas but decided to go with cannellini beans instead – I love their creamy mild flavour since the beets are kind of the star of the show here. I also decided to bake mine instead of frying them in oil, and I’m happy to say they still had that crispy outside you’d associated with a fried falafel, and one of my favourite parts.

I think recipes like falafel are often avoided because you’d assume they were hard to make but they’re really so easy. Aside from baking the beets in preparation, all you have to do is put the ingredients in your food processor. Very little work for big flavour and a great option for a meatless Monday! Ok, you may need to put a little work in to scrub the purple from the beet off of your hands, but no big deal right? My manicures are always some shade of beet or turmeric it seems.

I served my falafel with some fresh pita, tzatziki, greens, cucumbers and herbs like dill and mint but the great thing about falafel is they are so versatile! Serve them along side your favourite grain with some roasted vegetables, or with your favourite salad or buddha bowl!

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Beet Root Falafels

A wonderful option for a Meatless Monday or any week day meal – lunch or dinner.

Minimal ingredients and easy to make!

  • Author: Tanya Bates
  • Prep Time: 45 Mins
  • Cook Time: 35 Mins
  • Total Time: 1 hour 20 minutes
  • Yield: 12

Ingredients

  • 2 Medium Beets
  • 1 28 oz Can of Cannellini Beans (or two small cans)
  • 3 Tbsp of Cassava Flour (or gluten free flour)
  • 3 Garlic Cloves
  • 1/4 Cup of Yellow Onion
  • 1/2 Tbsp of Cumin Powder
  • 2 Tbsp of Fresh Chopped Dill
  • S&P

Instructions

  1. Preheat oven to 350F and line a small baking sheet with parchment paper
  2. Peel and cut beets into quarters and place on baking sheet, allow to bake approx 40 mins, until tender
  3. Place cooked beets and all other ingredients into a food processor and blend until well combined. Small chunks are fine and add good texture!
  4. Using a spoon, form 12 small patties or balls
  5. Place on baking sheet lined with parchment paper and allow to bake for approx 25-30 mins until outside is slightly crisp
  6. Serve with fresh pita, tzatziki, cucumber or with your favourite salad or nourish bowl!

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