Description
Oven-baked, low fat, vegan and gluten-free beetroot falafel recipe – easy to follow and perfect on their own or in a falafel wrap.
Ingredients
Scale
- 125g dried chickpeas
- 150g pre-cooked beetroot
- 1 tsp olive oil
- 1 red onion, chopped (roughly 100g)
- ½ tsp sea salt
- 4 cloves garlic, minced
- 10g fresh coriander
- 1 tsp ground cumin
- 1 tsp ground coriander
- ¼ tsp black pepper
- 1 tbsp sesame seeds, plus extra if you like them crispy
Instructions
- Start by soaking the dried chickpeas in fresh water overnight. The next day drain and rinse the chickpeas. Place them into a saucepan with 3x the amount of water and bring to a boil for 10 minutes, then simmer for 85 minutes until the chickpeas are softened.
- In the meantime, heat the olive oil in a non-stick pan and fry the red onion until softened for 3-4 minutes. Sprinkle in the salt, then add the minced garlic and cook for one more minute, then remove from the heat.
- Place the pre-cooked beetroot, onion, garlic, cooked and drained chickpeas and fresh coriander into a food processor and pulse for 10-15 times until the mix is roughly broken down and sticky. Stir in the ground cumin, ground coriander, pepper and sesame seeds, then preheat your oven to 200°C.
- Carefully scoop out the falafel mix and roll into bite-size balls – it’s best to wear gloves for this, if you don’t fancy staining your hands! Gently place them onto a lined baking tray and give them a little squeeze from the top to shape them into mini patties. For an extra crunch, you can roll them in more sesame seeds.
- Transfer the tray to the preheated oven and bake at 200°C for 20-22 minutes or until golden and crunchy.
Notes
If using tinned chickpeas instead of dried ones, add chickpea flour to the falafel batter to balance the moisture and get a sticky, shapeable mixture.
Nutrition
- Serving Size: per falafel
- Calories: 24
- Sugar: 1.2
- Sodium: 136
- Fat: 0.7
- Saturated Fat: 0.1
- Unsaturated Fat: 0.6
- Trans Fat: 0
- Carbohydrates: 3.8
- Fiber: 1
- Protein: 0.9
- Cholesterol: 0
Keywords: beetroot falafel, vegan falafel recipe, baked falafel, vegan snacks