Easy Beetroot Falafel (Vegan)

4.80 from 5 votes

An easy baked vegan beetroot falafel recipe, great for meal prep and lunches for the week.

Prep Time45

Cook Time35

Total Time1 10

Course: Appetizer, Lunch, Main Course

Cuisine: Mediterranean

Servings: falafel

Calories: 85kcal

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; we love ours with hummus, flatbread and salad!
salad leaves, flatbread, hummus, avocado

Nutrition information is for one falafel. We'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 necessarily 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.