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Beetroot Falafel

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Crispy, vibrant falafel made with soaked chickpeas, beetroot, and aromatic spices. Naturally plant-based, colorful, and perfect for wraps, bowls, or dipping with tahini or hummus.

Ingredients

125 g dried chickpeas (soaked overnight)

150 g pre-cooked beetroot

1 teaspoon olive oil

1 red onion (about 100 g), chopped

1/2 teaspoon sea salt

4 garlic cloves, minced or grated

10 g fresh coriander (cilantro)

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon black pepper

1 tablespoon sesame seeds, plus extra for coating (optional)

Instructions

  1. Soak chickpeas overnight in plenty of water. Drain and dry well before using (do not cook).
  2. In a food processor, combine soaked chickpeas, beetroot, olive oil, red onion, salt, garlic, coriander leaves, cumin, ground coriander, black pepper, and sesame seeds.
  3. Pulse until mixture is coarse but holds together when pressed. Avoid blending into a smooth paste.
  4. Shape mixture into small balls or patties. Roll in extra sesame seeds if desired. Chill in fridge for 20–30 minutes to firm up.
  5. Cook by either:
    • Pan-frying: Heat a little oil in a skillet and fry falafel until golden and crisp on all sides (about 10 minutes).
    • Baking: Bake at 200°C (390°F) for 20–25 minutes, flipping halfway through.
  6. Serve hot with dips, wraps, or salads.

Notes

Do not use canned chickpeas—soaked dried chickpeas give the right texture.

Add chili flakes or cayenne for extra spice.

Swap coriander with parsley for variation.

Chickpea flour can be added as a binder if the mix feels too loose.

Falafel mixture can be prepared up to 24 hours ahead.

Nutrition

Find it online: https://justsosavory.com/beetroot-falafel/