Name: Easy Beet Falafel Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 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)

Description

This Easy Beet Falafel recipe offers a vibrant twist on the classic Middle Eastern dish by incorporating cooked beets for a colorful, nutritious, and flavorful vegetarian option. These falafels are baked to perfection, making them a healthier alternative to traditional fried versions, and are perfect for a quick lunch or dinner served with your favorite dipping sauce or in pita bread.

Ingredients

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Falafel Mixture

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)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking your falafels evenly and ensure a crispy exterior.
Combine Ingredients: In a food processor, add the cooked beets, chickpeas, parsley, garlic, tahini, ground cumin, ground coriander, salt, pepper, and lemon juice. Pulse the mixture until it’s well combined but still slightly chunky to maintain a good texture.
Adjust Consistency: If the mixture feels too wet to form into balls or patties, gradually add breadcrumbs to bind it together better and make shaping easier.
Form Falafels: Shape the beet mixture into small balls or patties, then place them evenly spaced on a baking sheet lined with parchment paper to prevent sticking.
Bake: Bake the falafels in the preheated oven for 25-30 minutes, flipping them halfway through cooking. This ensures they become golden brown and crisp on all sides.
Serve: Remove the baked falafels from the oven and serve warm. They pair wonderfully with your favorite dipping sauce or stuffed inside a pita for a delicious meal.

Notes

Using breadcrumbs is optional but recommended if the mixture is too wet for shaping.
You can substitute fresh parsley with cilantro for a different flavor profile.
Serve the falafels with tahini sauce, tzatziki, or hummus for added moisture and taste.
Leftover falafels can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
For a gluten-free option, use gluten-free breadcrumbs or omit breadcrumbs and add chickpea flour for binding.