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.
These falafels are amazing! I never knew beetroot could be so tasty. Just the right amount of flavor. Will make again for sure!
I mean, they weren’t bad, but I think the texture was a bit off for me. Maybe I did something wrong.
I totally agree! Beetroot adds such a nice twist. Did you try them with tahini? So good!
Yum! My kids loved them and they usually hate veggies. I added some extra spices for a kick! 🌶️
That’s awesome! Spices make everything better. Which ones did you add?
I dunno about this recipe. I tried it, and it fell apart. Maybe I did something wrong? 🤔
Quick question—do we drain the canned chickpeas really well? I didn’t, so my mixture was mushy. Taste was good though.
Yep—definitely drain and rinse the canned chickpeas well. If they’re watery, the beet makes it even wetter, so the falafel turns mushy. I’d pat dry too and pulse just until chunky (not paste).
Really nice flavor, though mine didn’t get very “golden” after 12 minutes—more like light brown. Maybe my oven runs cold. Still tasty with yogurt dip.
I used chickpea flour and followed everything else. Texture was great—crispy outside, soft inside. Next time I’ll add a pinch more pepper.
Not bad, but I think 10-12 minutes is way too short for the oven to crisp. Next time I’ll go closer to 18 minutes and maybe broil at the end.
Tried these tonight—surprisingly tasty. The beet makes them sweet and the cumin/coriander combo really pops. Mine needed like 15 minutes total to get fully golden though.
Yum, this is my new go-to! Took them to a potluck and everyone loved them! 🥳
Easy recipe but mine turned out kinda mushy… did I do something wrong? Maybe less garlic?
Can I use frozen chickpeas???? Or does that mess everything up??
I didn’t have garlic, so I used onion instead. Still turned out pretty good!
Glad to hear it turned out good! Onions can add a nice flavor too. I’ll have to try that next time.
I was skeptical at first but my kids loved them! Who knew beets could taste good this way?
I’m skeptical about chickpeas and beetroot together. Sounds weird, but I guess I’ll try it. 🤔
I followed it exactly and they kinda fell apart when flipping. Maybe my chickpeas were too watery (canned, not drained enough). Still ate them, just not very “falafel-y.”
Beetroot? Really? I thought that was for salad not falafel! Tried it anyway but not for me.
Easy to make! I will make this again for sure.
Quick and easy! Made these for a potluck and got compliments. Saved my life, lol.
Falafel is supposed to be fried, not baked! This is not true falafel, smh 🤷♂️
Not as good as regular falafel in my opinion. The beetroot flavor was too strong. Disappointed.
These are AMAZING! I never knew beetroot could taste so good in falafel. My family loved them!
I don’t know, beetroot in falafel? Sounds weird to me. Chickpeas are enough!
So glad you enjoyed them! Beetroot does add a nice twist, doesn’t it?
I was a bit skeptical about beetroot in falafel, but wow, it actually works! Will make again.
Was okay, but I think it needed more spices. Not enough flavor for me.
I like the idea, but my mixture was way too wet with the beet. I ended up adding extra flour and they held together better. Still tasty, just not as “chunky” as I hoped.
Best falafel ever! I even made my own dip, yum! 🥙
Not a fan. The beets just taste weird to me.
Can I use frozen chickpeas? Can’t find canned ones anywhere.
They turned out too dry for my taste. Maybe more garlic next time?
I agree, they were a bit on the dry side! More garlic could definitely help, or maybe even add some olive oil to the mix?
Not bad! I used chickpea flour and it helped the texture. Next time I’ll add a little extra cumin because I like it bold.
Love that you used chickpea flour—makes sense with the texture. Extra cumin sounds perfect for a more punchy flavor!
Chickpea flour?? Interesting. I’ve tried baked falafel before and they usually come out dry for me—do you soak the chickpeas or just use the canned? Also is 10-12 mins enough with beetroot moisture?
Good recipe but took longer than expected to cook. Disappointed!
These beetroot falafels are amazing! I never thought beetroot could taste this good. Definitely making them again!
These came out surprisingly good for oven-baked falafel. The beetroot makes everything look so festive, and the cumin/coriander combo is spot on.
I dont know how it barley even cooked. This was a fail for me.
Delish! I added some hot sauce and it was lit. Perfect for my vegan friends.
Quick and easy recipe! My kids loved it, especially when I served them in pitas.
Glad your kids enjoyed it! These falafels are a hit at my house too!
I dunno, beetroot? Sounds kinda weird for falafel. I’m not convinced.
Wow, these falafels are delicious! The beetroot adds a nice twist.
Really soggy, ended up a mess 😕 I probably did something wrong. Not sure it’s worth the effort.
I think maybe you didn’t bake them long enough? Mine turned out fine, just a little crispy on the outside. Don’t give up! 😄
Soggy falafel? That sounds weird. Did you add too much beetroot? They’re supposed to be crispy, not mushy. 🤔
I didn’t have any parsley, so I used spinach instead. Still turned out delicious!
Easy to make, but I messed up the baking time. They turned out a bit dry. ;(
Maybe try checking them halfway through next time? It helps a lot to avoid the dryness!
Falafel balls – they look like little rubies! Very unique, I like it!!
Yuck! This is not how you make falafel! Gonna stick with the real ones.
These falafels are so good! The beetroot adds a nice sweetness. Will definitely make again.
I tried these last night and they were a hit! Who knew beetroot would taste so good in falafel? 😂
I followed it mostly, but I think my chickpeas were too wet. The mixture wouldn’t really “chunk” and the balls fell apart a bit. Flavor was still there.
Such a healthy alternative! I paired them with a yogurt dip, yum!
Great flavor, but 2 tablespoons flour felt low. They were kind of delicate and wanted to crumble when I flipped them.
Ew. Beetroots? No thanks. Falafel should be chickpeas only.
I don’t know about using beetroot in falafel. I prefer the classic flavor. Kinda weird.
I get what you mean, but beetroot adds a nice sweetness! It’s worth a try if you’re feeling adventurous. 😄
Two thumbs up. I added lemon juice to the dip and it was amazing. Also the color is unreal—like neon. 10/10 would snack again lol
Two thumbs up for you too! 🍋 Lemon juice is such a great move with beet—adds brightness and cuts the earthiness. Love the neon color description.
Not gonna lie, I was skeptical about beetroot in falafel. But wow, it’s actually really good. My kids asked for seconds.
Same! Beetroot sounds weird in falafel, but it gives this sweet earthiness and the color is awesome. Glad your kids loved it—makes me want to try another batch!
Finally a baked falafel that doesn’t take forever! The beetroot makes it look so pretty, too. I used chickpea flour and it held together great.
I’m trying this tomorrow—baked falafel usually turns into crumbs for me 😅 but the beetroot + chickpeas flour sounds promising.
Yum!
Right? These beetroot falafel sound seriously tasty. Love that they’re baked too—less mess, still crispy-ish!
Yum is right 😅 I just wonder if the beetroot makes them too wet—do you drain the chickpeas really well? Might need extra flour.
Okayyyy but beetroot in falafel sounds weird… yet I’m curious 😅
Totally get you—beetroot sounds like it’d clash with the classic falafel flavor. But it adds a nice earthy sweetness and a really pretty color. If you’re worried, start with a slightly smaller beetroot next time.
These were surprisingly crispy for baked falafel. I served them with tahini and lemon and everyone ate them like there was no tomorrow.
I was skeptical about using beetroot in falafel, but it’s actually not weird at all. Texture was a little crumbly until I added a splash more chickpea flour.
I messed up the garlic—used too much and it was strong. Also my chickpeas were not fully drained so the patties fell apart a bit. But the beet flavor is actually pretty nice.
Not sure I buy baked falafel being crispy. Mine came out kinda soft, like veggie bites. Flavor was decent, but next time I might air-fry or shallow-fry.
These came out surprisingly good—golden on the outside but still flavorful inside. The beetroot makes everything taste a little sweet (in a good way).
Yes!! I also noticed the beetroot sweetness—so good with the cumin/coriander. Mine browned a bit more after I flipped and baked 2 extra minutes.
Not bad, but 375°F feels too low for my oven. Next time I’ll crank it to 400°F and maybe add a bit more flour.
Totally get that—ovens vary a lot. I’ve done these closer to 400°F and they brown faster, just keep an eye on the flip so they don’t dry out.
375°F is what I used and they came out pretty golden for me 🤷♂️ Maybe your beet was wetter? If you add a bit more flour, that helps bind—good call.
Idk about baking falafel… traditionally you fry them. These tasted more like veggie patties than falafel balls, but hey, healthier I guess. Texture was okay.
I like the idea, but my mixture was super wet even after baking. I added a bit more flour and they held together better. Flavor is still great.