These Easy Healthy Vegan Oil-Free Beetroot Falafel are packed with lots of good stuff, including iron and omega-3 fatty acids, and baking is a great way to reduce the calorie count.
So here’s the latest creation to grace my lunchbox. Who knows how long it’ll last, but currently it’s in favor. Probably because I have a stash in the freezer so that on those rare occasions that I forget to pack a lunch for work, I’m saved. I’m all for an easy life.
You can serve these however you like. We usually go for wholemeal pitta, sliced veggies, hummus, and my homemade easy tzatziki sauce.
But you can have them on your buddha bowl, on your salad, or even as a sandwich between two slices of bread!
I have to admit, one of the main reasons I created this beetroot falafel recipe was for that incredible color. We eat with our eyes first, right? I love beetroot but I don’t eat it anywhere near as much as I would like to. To be honest, in its raw form, it’s an absolute pain in the neck to deal with and the jarred pickled stuff doesn’t do it for me anymore.
These aren’t exactly authentic falafels, but when have you ever known my recipes to be authentic? I have the most fun in the kitchen when I play loose with the rules because that’s what it’s all about right?! FUN! And then eating the results, of course.
SHOP FOR EQUIPMENT FOR THIS RECIPE:
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Do let me know how you found these Easy Healthy Vegan Oil-Free Beetroot Falafel if you do try them though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
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Easy Healthy Vegan Oil-Free Beetroot Falafel
- 1 1/4 cups/200 g raw/cooked beetroot roughly chopped
- 15 oz/400g canned chickpeas drained, rinsed and dried
- 1/2 brown onion roughly chopped
- 4 garlic cloves roughly chopped
- large handful of parsley/coriander/cilantro
- 1/4 cup/30g walnuts
- 1/2 cup/80 g breadcrumbs
- zest of half a lemon
- 2 tsp ground cumin
- large pinch of salt & pepper
- To serve: optional
- 5 wholemeal pittas
- mixed leaves
- cucumber sliced
- tomato sliced
- red onion sliced
- vegan Tzatziki
- Preheat the oven to 200°C or 390°F and line a baking tray with greaseproof paper.
- Transfer all the falafel ingredients to a food processor. Then pulse the ingredients a few times until they have broken down but the mixture is still quite rough.
- Take a small handful of the falafel mixture and compress it into a ball roughly the size of a golf ball, then transfer to the baking tray. Repeat this step until all of the falafel mixtures have been used up and pressed into balls. You should be left with 15 or so falafel balls.
- Place the tray with the falafel balls in the preheated oven for 25 minutes.
- Meanwhile, heat the pittas in the oven for a few minutes or in the toaster. Then slice open the pitta bread on one side and fill with a spread of hummus, a few pieces of mixed leaves and slices of cucumber, tomato, and red onion.
- Remove the falafels from the oven and place 3 in each pitta.
- Serve with a drizzle of chili sauce and garlic sauce.
Ideally, reheat in the oven.
Can be eaten hot or cold.