Description
These vibrant and flavorful beet falafels are a delicious twist on the traditional recipe, packed with nutrients and perfect for any meal.
Ingredients
Scale
- 2 cups cooked beets, chopped
- 1 cup canned chickpeas, drained and rinsed
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 2 tablespoons tahini
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/4 cup breadcrumbs (optional for binding)
Instructions
- Preheat your oven to 400°F (200°C).
- In a food processor, combine beets, chickpeas, parsley, garlic, tahini, cumin, coriander, salt, pepper, and lemon juice. Pulse until well combined but still slightly chunky.
- If mixture is too wet, add breadcrumbs to help bind it together.
- Form the mixture into small balls or patties and place them on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, flipping halfway, until the falafels are golden brown.
- Serve warm with your choice of dipping sauce or in a pita.
Notes
- For a crispier falafel, pan-fry instead of baking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- These can also be frozen before baking. Just thaw and bake when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 falafels
- Calories: 180
- Sugar: 5g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg