Beetroot falafel is a vibrant, nutrient-packed variation of the traditional Middle Eastern falafel. Known for its deep purple color and earthy flavor, beetroot adds a unique twist to this beloved dish while maintaining all the crunchy, savory goodness of the original. Packed with plant-based protein from chickpeas and enhanced by the sweet and earthy flavor of roasted beetroot, these falafel are as delicious as they are nutritious.
The base of beetroot falafel starts with cooked chickpeas, garlic, onions, and fresh herbs like parsley and cilantro. The chickpeas provide a hearty texture, while the beetroot, grated or pureed, introduces a slightly sweet, earthy flavor and stunning color. The mixture is seasoned with traditional spices like cumin, coriander, and paprika, giving the falafel a warm, aromatic flavor profile. A bit of flour or breadcrumbs helps bind the ingredients together, ensuring that each ball holds its shape when fried or baked.
When fried, beetroot falafel develop a crispy, golden-brown exterior while staying tender and flavorful inside. The natural sweetness of the beets balances out the savory spices, creating a bite that’s both satisfying and vibrant. These falafel are perfect served with a dollop of creamy tahini sauce, a sprinkle of fresh herbs, or a squeeze of lemon to add brightness. They can be enjoyed in a pita, on a salad, or as an appetizer with your favorite dipping sauces.
Beetroot falafel are not only a beautiful addition to any table but are also packed with nutrients. Beets are high in fiber, vitamins, and antioxidants, making this a great way to add more vegetables to your diet in a flavorful, satisfying form. Whether you’re following a vegetarian or vegan diet or simply looking to try something new, beetroot falafel offer a colorful, healthy twist on a classic favorite.
Ingredients
- 1 cup chickpeas canned or soaked overnight
- 1 medium beetroot peeled and grated
- 2 cloves garlic minced
- 1/2 cup parsley chopped
- 2 tablespoons flour all-purpose or chickpea flour
- 1 teaspoon cumin
- 1 teaspoon coriander ground
- to taste salt
- to taste black pepper
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a food processor, pulse the chickpeas, grated beetroot, garlic, parsley, flour, cumin, coriander, salt, and pepper until the mixture is combined but still chunky.
- Shape the mixture into small falafel balls using your hands.
- Place the falafel balls on the prepared baking sheet and bake for 10-12 minutes, flipping them halfway through, until golden brown.
- Serve warm with your favorite dip or in a pita with vegetables.