vegan falafel with beetroot in a small bowl on a grey table
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Vegan falafels with Beetroot

Beetroot falafel
Course Main
Cuisine Vegan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 201
Author Bintu Hardy | Recipes From A Pantry

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 201kcal | Carbohydrates: 17g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Sodium: 181mg | Potassium: 346mg | Fiber: 5g | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 1.9mg