Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Oven Baked Beet Falafel


  • Author: Eat Drink Shrink
  • Total Time: 40 minutes
  • Yield: 10 large 1x

Ingredients

Scale

Falafel:

  • 1 can chickpeas, drained, rinsed, approx. 1 ½ cup
  • 1 cup steamed beets, grated
  • ½ cup yellow onion, chopped
  • 2 garlic cloves, minced
  • ½ cup fresh dill or parsley
  • ½ tsp sea salt
  • 1 1/2 tsp cumin
  • 1 tsp coriander
  • ¼ cup chickpea flour
  • 1 tbsp lemon juice

Tahini Sauce:

  • 1/2 cup tahini
  • 1/3 cup vegan sour cream or yogurt
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/2 squeeze lemon juice

Instructions

  1. Preheat oven to 400F.
  2. Bring a pot of water to a boil. Chop the tops off the beets and place in the water to boil until fork tender. Remove, let cool. Remove the skins with your hands. Take the beets to a cheese grater and make 1 cups worth of grated beets. You can skip the steaming and grate fresh beets, but this texture is more ideal!
  3. Add all the falafel ingredients to a food processor and pulse. I pulsed about 15 tims, scraping down the sides every so often. You don’t want mush, so don’t over process!
  4. Scoop about 1 ½-2 tbsp of mixture into your hands and form small patties. If the texture is too wet, simply add a lil chickpea flour to absorb residual moisture. If too dry, add a little more lemon juice 2 tsp at a time.
  5. Place on a baking sheet covered with parchment paper and. and start forming falafel patties.
  6. Place the falafels on a baking sheet and bake for 30 mins.
  7. To make the tahini sauce, combine all the ingredients in a small shallow dish.
  8. To serve garnish with parsley, and serve with sauce. Store in the fridge for up to 5 days or freezer for up to 1 month
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
Top of page