Why You’ll Love This Recipe

I enjoy how the sweetness of beetroot balances the nuttiness of chickpeas and sesame seeds, while garlic, cumin, and coriander add depth and warmth. These falafel are crisp on the outside, soft on the inside, and naturally plant-based. I like serving them in wraps, bowls, or alongside dips like hummus or tahini.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

125 g dried chickpeas
150 g pre-cooked beetroot
1 teaspoon olive oil
1 red onion (roughly 100 g), chopped
½ teaspoon sea salt
4 garlic cloves, minced or grated
10 g fresh coriander
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon black pepper
1 tablespoon sesame seeds, plus extra (optional)

Directions

I begin by soaking the dried chickpeas overnight in plenty of water. The next day, I drain them thoroughly and pat them dry. I don’t cook the chickpeas before blending they blend raw and cook fully when the falafel is fried or baked.

I add the soaked chickpeas, pre-cooked beetroot, olive oil, red onion, sea salt, garlic, fresh coriander, cumin, ground coriander, black pepper, and sesame seeds into a food processor. I pulse until the mixture is finely chopped and holds together when pressed. I like to keep it slightly coarse for texture rather than blending it into a smooth paste.

I shape the mixture into small balls or patties, sprinkling extra sesame seeds on the outside if I want more crunch. I chill them in the fridge for 20–30 minutes to help them firm up.

To cook, I either pan-fry them in a little oil until golden and crisp on all sides, or bake them at 200°C (390°F) for about 20–25 minutes, flipping halfway through.

Servings and Timing

This recipe makes about 16 falafel, serving 4 people. The total time is approximately 12–14 hours including soaking (active cooking and prep time is about 40 minutes):

12 hours soaking chickpeas
10 minutes blending and shaping
20–25 minutes baking or 10 minutes pan-frying

Variations

Sometimes I add a pinch of chili flakes or cayenne pepper for extra heat.
I like to swap coriander leaves with parsley for a different herbal note.
Rolling the falafel in sesame seeds before cooking gives a beautiful crust.
For a gluten-free binder, I occasionally add 1 tablespoon of chickpea flour if the mixture feels too loose.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer until hot and crispy again. They also freeze well uncooked I freeze them on a tray, then store in a bag and cook directly from frozen, adding a few extra minutes.

FAQs

Why can’t I use canned chickpeas?

Canned chickpeas are too soft and make the mixture mushy. Dried, soaked chickpeas give falafel the right texture.

Do I need to peel the beetroot?

No I keep the skin on if it’s tender, but peeling is fine too. Pre-cooked beetroot blends easily.

Can I bake instead of fry?

Yes I bake at 200°C (390°F) for 20–25 minutes. They won’t be as crispy as fried, but they’re still delicious.

How do I stop them from falling apart?

I make sure the chickpeas are well drained and not watery. Chilling the shaped falafel before cooking also helps them hold together.

Can I make these in advance?

Yes I prepare the mixture and keep it in the fridge for up to 24 hours before shaping and cooking.

What dips go best with beetroot falafel?

I love tahini sauce, hummus, garlic yogurt (vegan), or even a spicy harissa dip.

Are these falafel gluten-free?

Yes they are naturally gluten-free as written, but if I add a binder, I make sure it’s gluten-free chickpea flour.

Can I use a blender instead of a food processor?

I prefer a food processor because it gives the right coarse texture. A blender might over-purée the mix.

What can I serve with them?

I like pita bread, tabbouleh, fresh salad, pickles, or roasted vegetables alongside these falafel.

Do they taste strongly of beetroot?

No the beetroot adds sweetness, moisture, and color but doesn’t overpower the chickpea and spice flavors.

Conclusion

I find Beetroot Falafel to be a fun, colorful twist on the classic. They’re earthy, spiced, and naturally vibrant, making them as visually appealing as they are tasty. I love serving them when I want something nourishing, plant-based, and a little different from the usual falafel.