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Easy Beet Falafels

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Colorful and nutritious baked falafels made with beets and chickpeas, perfect for a healthy meal or snack.

Ingredients

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  • 2 cups cooked beets, chopped
  • 1 cup canned chickpeas, drained and rinsed
  • 1/4 cup fresh parsley, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tahini
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1/4 cup breadcrumbs (optional for binding)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Combine the cooked beets, chickpeas, parsley, minced garlic, tahini, cumin, coriander, salt, pepper, and lemon juice in a food processor.
  3. Adjust the mixture by adding breadcrumbs if it seems too wet.
  4. Shape the mixture into small balls or patties, about 1-2 inches in diameter.
  5. Prepare a baking sheet lined with parchment paper and place the shaped falafels on it.
  6. Bake for 25-30 minutes, flipping halfway through, until golden brown.
  7. Serve warm with dipping sauce or inside a pita.

Notes

Leftover falafels can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for crispness.

Nutrition

Find it online: https://recypez.com/easy-beet-falafel-recipe/

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