June 18, 2018
0 Ratings
Photo by Nara
  • Prep time 20 minutes
  • Cook time 30 minutes
  • Makes 17 falafels
Author Notes

June 6 by Nara Leave a Comment (Edit)

These Beet Falafels are moist and tender on the inside and perfectly crisp on the outside. They’re oil-free, gluten-free and baked to perfection making an unforgettable bite! —Nara | SimpleFitVegan

What You'll Need
  • 1.5 cups Chickpeas (or 1 can)
  • 1 cup Raw Beets, grated
  • 1/2 cup Red Onion, chopped
  • 2 Garlic Cloves
  • 1/2 cup Fresh Dill or Parsley
  • 1/2 teaspoon Sea Salt
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1/4 cup Gluten-Free Oat Flour (ground oats),
  • 1 tablespoon Water
  1. Preheat oven to 400F.
  2. Add all ingredients including spices into a food processor or a blender and blend together. Depending on your food processor/blender you may have to pause and mix the ingredients a few times.
  3. Transfer into a bowl and scoop 1 ½ tbsp of mixture and start forming falafel patties. Note: if the mixture is still runny and patties aren’t forming properly, add more oat flour 1 tbsp at a time. If the mixture is too flaky then add 1 tbsp of water at a time.
  4. Place the falafels on a baking sheet and bake for 30 mins.
  5. Serve with tahini sauce or vegan tzatziki sauce.
  6. Store in the fridge for up to 5 days or freezer for up to 1 month.

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