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Easy Beet Falafel

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A colorful and nutritious twist on traditional falafel, made with vibrant beets and served with creamy tahini.

Ingredients

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  • 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

  1. Preheat your oven to 400°F (200°C).
  2. Combine the cooked beets, chickpeas, parsley, garlic, tahini, cumin, coriander, salt, pepper, and lemon juice in a food processor. Pulse until well combined but still slightly chunky.
  3. Adjust the mixture consistency if needed by adding breadcrumbs to help bind it together.
  4. Form the mixture into small balls or patties.
  5. Place the formed falafel on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through.
  6. Serve warm with your choice of dipping sauce or inside a pita.

Notes

These falafels can be made in advance and stored in the refrigerator for up to 3 days. They reheat well in the oven or air fryer.

Nutrition

Find it online: https://doughgirlbylea.com/easy-beet-falafel-recipe/

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