These Easy Baked Beetroot Falafels are sooo tasty – and quick and easy to make. They’re great to freeze for a quick meal and they are so versatile – you could have them in a wrap, a pita pocket, on a pizza, or on a mezze plate with dips, olives, some pita bread, salad and other delicious things.
I love the colour of these falafels, so beautifully bright. Beetroot is great for giving colour to things – but be careful, it can stain pretty easily. Best to wash your hands and cutting board straight after, otherwise you may have some lingering beetroot stains around!
You could spice these falafels up a bit if you like spice – a bit of cayenne pepper or some chilli flakes should do the trick! I’ve left these ones plain, as I figure you can dress it up in a falafel wrap with some tahini dressing, hummus and tabouli. Yum. Now I’m getting hungry!
I love coating these with sesame seeds for that extra crunch factor. I LOVE sesame seeds! And, they are so good for you – rich in minerals, including copper, zinc, magnesium, iron and calcium. Find out more about the awesome sesame seed here. If you don’t like sesame seeds, you could leave these Easy Baked Beetroot Falafels bare if you want, or use breadcrumbs to mix it up a bit!
I reckon these would go really well with Mum’s Tomato Relish! – Or you could try them on an Easy Vegan Pizza, or have some Creamy Vegan Potato Salad on the side 🙂
Check out this video on how easy these falafels are to make!
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- 1 can of chick peas drained
- 1/2 cup Beetroot grated
- 1 Tbsp lemon juice
- 1 Tbsp tahini
- 1 tsp ground nutmeg
- 1 Tbsp red onion finely chopped
- 2 Tbsp parsley chopped
- 1/3 cup sesame seeds
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Put all the ingredients except sesame seeds in a food processor and process until combined. Add more lemon juice if needed
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Form into discs and coat with sesame seeds
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Place on a baking tray lined with baking paper and bake for around 40 minutes (20 on each side) in oven at 180℃.
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Makes around 12 patties. Will keep in the fridge for a few days, or you can freeze them before baking them
