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A bowl of beetroot falafel served on hummus with avocado and kale.
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Beetroot Falafel Buddha Bowls

An easy baked vegan beetroot falafel recipe, great for meal prep and lunches for the week.
Course Appetizer, Lunch, Main Course
Cuisine Mediterranean
Keyword Baked falafel, beetroot, Beetroot falafel, Falafel, healthy, Vegan
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 30 falafel
Calories 85kcal
Author Sasha

Ingredients

  • 4 medium beetroots raw, 350g peeled weight
  • 1 small sweet potato 150g peeled weight
  • 1 small red onion 125g
  • 2 cloves garlic
  • ½ cup fresh parsley including stalks, 18g
  • 2 cans chickpeas drained and rinsed
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon smoked paprika
  • 2 teaspoons nigella seeds
  • ½ teaspoon cayenne pepper
  • 1 ½ teaspoons fine sea salt
  • ¾ cup chickpea flour gram or besan flour, 90g

To serve (optional)

  • salad leaves
  • flatbread
  • hummus
  • avocado

Instructions

  • Heat the oven to 180°C (350°F). Peel and roughly chop the beetroot, sweet potato and red onion and place in a food processor with the garlic and parsley. Whiz until all ingredients are finely chopped. Tip into a large mixing bowl. 
    4 medium beetroots, 1 small sweet potato, 1 small red onion, 2 cloves garlic, ½ cup fresh parsley
  • Place the chickpeas into the food processor and whizz until very finely chopped. Add to the bowl with the vegetables. 
    2 cans chickpeas
  • Add the ground spices, salt and gram flour to the bowl and mix until well-combined. Add more gram flour if the mixture is still wet and sticky - you should be able to roll balls of the mixture without getting too messy!
    1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 tablespoon smoked paprika, 2 teaspoons nigella seeds, ½ teaspoon cayenne pepper, 1 ½ teaspoons fine sea salt, ¾ cup chickpea flour
  • Roll the mixture into golf ball sized pieces - you should get approximately 30 in total. Place the falafels onto a baking sheet lined with baking parchment or a non-stick liner. Bake for 30-35 minutes. When they're done, they should look slightly cracked on top. Leave to cool before serving.
  • Serve using the suggestions in the post above; I love mine with hummus, flatbread and salad!
    salad leaves, flatbread, hummus, avocado

Notes

Nutrition information is for one falafel. I'd reckon on about three falafels for a decent lunch.
Depending on your experience and the strength of your food processor, the prep time for these falafels could take longer than stated. 
The recipe does not require a food processor, read the recipe tips in the post to give you alternatives.
The cook time will be different depending on the size of the falafel balls.

Nutrition

Calories: 85kcal | Carbohydrates: 12.9g | Protein: 3.5g | Fat: 2.5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 1.1g | Sodium: 216.6mg | Potassium: 220mg | Fiber: 3.3g | Sugar: 1.6g | Vitamin A: 50IU | Vitamin C: 4mg | Calcium: 27.7mg | Iron: 1.3mg