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Prep time
20 minutes
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Cook time
30 minutes
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Makes
17 falafels
Author Notes
BEET FALAFELS (BAKED, OIL-FREE, GLUTEN-FREE)
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
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Ingredients
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1.5 cups
Chickpeas (or 1 can)
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1 cup
Raw Beets, grated
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1/2 cup
Red Onion, chopped
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2
Garlic Cloves
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1/2 cup
Fresh Dill or Parsley
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1/2 teaspoon
Sea Salt
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1 teaspoon
Cumin
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1 teaspoon
Coriander
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1/4 cup
Gluten-Free Oat Flour (ground oats),
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1 tablespoon
Water
Directions
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Preheat oven to 400F.
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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.
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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.
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Place the falafels on a baking sheet and bake for 30 mins.
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Serve with tahini sauce or vegan tzatziki sauce.
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Store in the fridge for up to 5 days or freezer for up to 1 month.
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