Hey Falafel lovers, you need to try these easy Vegan Falafels with Beetroot. These gluten-free falafels are easy to make made with just 10 ingredients. They are low on calories but full of gorgeous flavour. Double this recipe to feed a crowd.
This is a sponsored conversation written by me on behalf of VonShef. All opinions are mine.
Love falafels? Then you have come to the right place as I have been testing out various versions of this Vegan Falafels with Beetroot. And I am pretty happy that I have managed to whip up a good one.
These Baked Vegan Falafels with Beetroot are packed full of such simple flavours, but when combined together pack quite a punch. And what I like is that the Beetroot Vegan Falafel balls are baked, instead of fried which makes them much healthier.
Serve them simply with some 5 mins flat breads, tahini sauce and salads for a more substantial meal. Other treats I serve them with include baked sweet potato fries, over a big Mediterranean style salad or just warm, straight out of the oven with a dip or two as a snack.
Typical Falafel ingredients include chickpeas / garbanzo beans (and or fava beans), flour, onions, herbs and spices. To this version, I have added cooked beetroot for a little earthy sweetness and colour. As you can see falafels are packed full of protein.
How To Make Vegan Falafels
No falafels are complete without a Falafel Sauce. The version I suggest here is a vegan tahini sauce with an orange flavour. Otherwise, you can make a Yoghurt Tahini sauce which would work just as well.
Beetroot Falafel Burger
You can quite easily make these Vegan Falafels with Beetroot into small Beetroot Falafel Burgers. All you would do is to take about 3-4 tbsp of the mix, form this into burger patties and bake as normal for about 30-35 mins. Test them and give them a few more mins if they needs it. Then you are good to go.
I really do like making falafels at home, and they are one of the foods that I don’t often when I go out or order a takeaway. This is because I have been almost always disappointed when I get order falafels. I find them too dry, too soft, to crunch and oily, no flavour or just plain old stodge.
So I make mine. Tip moment here, these are a great vegan street food treats so party idea for you right there.
Want More Falafel Recipes
Then try these recipes below
Want More Beetroot Recipes?
Then check out these below
Roasted beetroot, red onion & watercress salad from Jamie Oliver.
Thank you for reading my Vegan falafels recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
This post is sponsored by some really lovely folk.
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Vegan falafels with Beetroot
- 200 g (7oz) chickpeas soaked over night
- 200 g (7oz) cooked beetroot, cut into small chunks
- 1 medium red onion roughly chopped
- 1 handful of fresh coriander cilantro
- 2 tbsp olive oil
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp allspice
- 0.75 tsp salt or to taste
- 0.5 tsp baking powder
- 6 tbsp ground almonds
- Olive oil spray
- To serve – flatbreads tahini sauce, pickles and salad
- Add the chickpeas, cooked beetroot, onion and fresh coriander into a food processor and whiz until the mixture is coarsely ground.
- Then add in the oil and pulse until the mixture is finely chopped but not mushy.
- Transfer the falafel mixture to a bowl and add in all the spices, salt, baking powder and ground almonds and mix well.
- Adjust seasoning before refrigerating for 1 hour.
- Preheat the oven to fan assisted 170C / 190C / 375F / gas 5 and line a baking tray.
- Wet your hands and roll about 2 tbsp of the falafel into a small ball and transfer to the baking tray. Repeat with the rest of the mixture until all done.
- Spray the falafels with some olive oil and bake for about 25 mins until golden brown and done.
- Serve the falafels with flatbreads, the tahini sauce, along with some pickles and salad.
But guys before I actually leave you with the recipe can I please introduce you to my newest kitchen gadget aka this VonShef Food Processor. Yeap, I have been putting it through its paces chopping, slicing, grating and mixing and much, much, more. It is part of the Performance collection which includes a coffee grinder, a juicer, a smoothie maker and a blender. All the things foodies need in their kitchen.
The food processor is a multitasking maestro and which is nice and relatively light for all the millions of things that it can do. So no more worrying about dropping a heavy gadget on your toes as you transfer it around the kitchen.
A little bit more about the VonShef Food Processor
- This baby chops, blends, mixes, purées, grates, shreds and makes dough. Everything you really need in a processor.
- You can easily prepare vegetables, salads, soups, sauces, smoothies dips, purées in a few seconds.
- It’s large 3.5-litre capacity bowl and generous 1.8-litre blender jar mean you can process big batches of food in one go. Perfect for cooking for your family.
- The processor comes with a comprehensive selection of stainless steel attachments for just about every job imaginable aka medium and fine slicing blades, medium and fine grating blades, shredding blade, kneading blade and a plastic spatula.
- The processor also features a twin-speed operation with pulse option and incorporates an extra-large feed chute. There’s also a lid-locking system to avoid accidental spills.
- It comes with a built-in accessories drawer that keeps all the attachments close to hand and out of the way whilst not in use.
- Its compact design means that you save space in your kitchen, whilst the sleek matte black means it fits into any modern kitchen.
- The dishwasher safe detachable parts make cleaning your food processor very, very simple.
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