Beet Falafel Recipe Vegan: Easy, Healthy, and Delicious

If you’re looking to add a vibrant twist to a classic Middle Eastern favorite, this beet falafel recipe is exactly what you need. Packed with earthy beets, aromatic herbs, and wholesome chickpeas, these falafels offer a colorful, nutrient-rich alternative to the traditional version.

They’re naturally vegan, gluten-free when served with the right accompaniments, and bursting with flavor. Perfect as a snack, appetizer, or main dish, beet falafels are crispy on the outside yet tender on the inside, offering a delightful texture contrast that’s hard to resist.

Whether you’re a falafel aficionado or trying this dish for the first time, this recipe combines simplicity and taste effortlessly. It’s a fantastic way to sneak more veggies into your diet while delighting your taste buds.

Serve them with your favorite tahini sauce or tuck them into pita pockets with fresh veggies for a wholesome meal. Let’s dive into making this colorful, delicious vegan treat that’s sure to impress!

Why You’ll Love This Recipe

This beet falafel recipe is a game-changer for anyone who loves bold flavors and healthy eating. The addition of beets not only gives these falafels a stunning magenta hue but also infuses them with natural sweetness and an antioxidant boost.

Unlike traditional falafel, these don’t require soaking dried chickpeas overnight, making preparation faster and easier.

Plus, these falafels are baked or pan-fried for a crispy exterior without the guilt of deep frying. They hold together beautifully thanks to chickpeas and flaxseed meal, making them perfect for meal prep or quick dinners.

Whether you’re vegan, vegetarian, or just looking for a fresh way to enjoy falafel, this recipe fits the bill.

Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 1 medium beet, peeled and grated
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons chickpea flour (or all-purpose flour)
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon baking powder
• Salt and pepper to taste
• 2-3 tablespoons olive oil for frying or baking

Equipment

• Food processor or high-powered blender
• Mixing bowls
• Grater or box grater
• Baking sheet or frying pan
• Parchment paper (if baking)
• Measuring cups and spoons
• Spatula or spoon
• Wire rack (optional, for draining oil)

Instructions

1. Prepare the flax egg: In a small bowl, mix 2 tablespoons ground flaxseed with 6 tablespoons water. Stir and let sit for 10 minutes until it thickens.
2. Grate the beet: Peel and grate the beet using a grater or food processor. Set aside.
3. Process the chickpeas: In your food processor, pulse the chickpeas until they are coarsely ground. Be careful not to over-process; you want some texture.
4. Add aromatics and herbs: To the chickpeas, add the grated beet, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, smoked paprika, baking powder, and salt and pepper. Pulse again until the mixture comes together but still has some texture.
5. Incorporate binding agents: Transfer the mixture to a bowl, then stir in the chickpea flour and the prepared flax egg. Mix well until the dough holds together. If too wet, add a little more flour.
6. Form falafel balls: Using your hands or a spoon, shape the mixture into small balls or patties, about 1.5 inches in diameter.
7. Cook the falafel: You can either pan-fry or bake them:
   • To pan-fry: Heat olive oil in a skillet over medium heat. Cook falafel balls for 3-4 minutes on each side until crisp and golden.
   • To bake: Preheat oven to 375°F (190°C). Place falafels on a parchment-lined baking sheet, brush or spray with olive oil, and bake for 25-30 minutes, flipping halfway through.
8. Drain and serve: If frying, place falafels on a wire rack or paper towels to drain excess oil.
9. Enjoy! Serve warm with tahini sauce, fresh veggies, or in pita bread.

Tips & Variations

“For an extra crispy falafel, don’t overcrowd the pan while frying and use enough oil to allow them to crisp evenly.”

• Make it gluten-free: Use chickpea flour or gluten-free flour instead of all-purpose flour.
• Spice it up: Add a pinch of cayenne pepper or chili flakes for a spicy kick.
• Herb swaps: Experiment with mint or dill instead of cilantro for a fresh twist.
• Storage: Falafels keep well in the fridge for up to 3 days and freeze beautifully. Reheat in the oven for best texture.
• Serving ideas: Try them crumbled over salads or turned into a vegan falafel bowl with grains and roasted veggies.

Nutrition Facts

Serving Suggestions

Beet falafels are wonderfully versatile. Here are some ways to enjoy them:

• Serve inside warm pita bread with sliced cucumbers, tomatoes, and a drizzle of tahini or vegan tzatziki sauce.
• Make a vibrant falafel bowl with quinoa or brown rice, roasted veggies, and a zesty lemon-tahini dressing.
• Use them as a protein-packed salad topper alongside mixed greens, olives, and red onion.
• Try them as a party appetizer with a variety of dipping sauces like harissa, garlic sauce, or a creamy cashew dip.

Conclusion

This beet falafel recipe is a delightful way to brighten up your plant-based meals. The natural sweetness and stunning color of beets paired with classic falafel spices make for a unique and irresistible combination.

They’re easy to prepare, nutritious, and adaptable to your dietary preferences, whether you want to bake or fry them. Perfect for meals on the go or entertaining friends, these falafels will quickly become a staple in your vegan recipe collection.

For more creative vegan recipes that bring excitement to your kitchen, check out our Jamaican Minced Beef Recipes for hearty plant-based dishes, or try the sweet and festive Marzipan Challah Recipe for your next brunch.

And if you love working with versatile doughs, don’t miss the Magic Dough Recipe that can be used for countless vegan creations.

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