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Vegan Oven Baked Beet Falafel

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




  • 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


  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
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