Coconut and Berries

Healthy, Vegan Recipes by Emma Potts

Baked Beetroot Falafel

Entertaining. It used to be something I’d avoid doing. Far too much anxiety involved. Planning the perfect spread to try and please everyone I’d constantly be worrying: what if my guests didn’t like the food? What if I was bad company? What if.. ? Fortunately I’ve mellowed a little recently and entertaining nowadays is a different matter.

I get excited about having people over and love the planning and preparations that go into cooking up a big feast. All the same, sometimes it’s nice to have friends round more spontaneously and not spend weeks poring over recipes for an elaborate menu, simply embracing the company as what’s important (alongside a few light bites…).

I’m moving into my own place mid September, a cosy little flat, and am very much looking forward to playing hostess!

Baked Beetroot Falafel

Today’s recipe is the ideal party appetizer and takes hardly any time to put together so you can whip it up quickly if you decide last minute to have friends over.

Falafel is familiar to almost everyone so it’s not intimidating “vegan” food, and the shocking pink of these ones are sure to impress. I baked them too which is obviously a much healthier choice than frying, without any compromise in taste in my opinion.

During the half an hour that they’re doing their thing in the oven you can mix up a little tahini dipping sauce for a little extra yum with time to spare to spruce up your place too!

Baked Beetroot Falafel

Baked Beetroot Falafel
Yields 12
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Falafel
  1. 1 C Shredded beetroot
  2. 2 Cloves garlic, minced
  3. 1/2 Small onion
  4. 1 tsp Ground cumin
  5. 1 tsp Ground coriander
  6. 1/2 tsp Salt
  7. Black pepper
  8. 1 1/2 C Cooked chickpeas/1 can
  9. 3/4 C Roughly chopped fresh parsley and coriander (I used equal quantities of each)
  10. 2 tsp Olive oil
  11. 3 Tbsp Chickpea flour
Tahini-Lemon Sauce
  1. 4 Tbsp Tahini
  2. 3 Tbsp Lemon juice
  3. 1 Tbsp Apple cider vinegar
  4. 1/4 tsp Salt
  5. 1 Tbsp Agave nectar
  6. 1-2 Tbsp Water
Instructions
  1. Preheat oven to 180C/350F
For the falafel
  1. I used the grater attachment on my food processor for the beetroot to speed things along even further but you can grate by hand if you don’t have such a thing. Remove beetroot from the food processor into a bowl.
  2. Pulse minced garlic, onion, spices and salt in the food processor until coarsely chopped. Add in chickpeas and herbs and pulse again, being careful not to process too much, as you want a little texture. Add shredded beetroot and pulse just once or twice to combine. Finally stir in the olive oil and chickpea flour. If your mixture is still a little wet then add another tablespoon of chickpea flour.
  3. Shape into golf-ball size balls, lay on a lined baking tray and flatten slightly. Bake for 30 minutes, flipping half-way, or until lightly brown and crispy. Serve warm or at room temperature with tahini dipping sauce.
Sauce
  1. Whisk all ingredients, up to and excluding water, until you have a smooth, thick paste, then gradually add water until it reaches your desired consistency- I like it a little thicker for a dip, a little thinner for a salad dressing. Season with lots of black pepper and chopped fresh parsley.
Notes
  1. I’d suggest making a double batch as these things are addictive, and if you’ve got leftovers they’re great for lunch over a big salad, drizzled with extra sauce.
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Do you like entertaining? What do you like to serve when you don’t have time to plan far ahead?

Hope you try these Baked Beetroot Falafel for your next get-together!

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Comments

  1. These look so appetising! I love beetroot and falafel so the two together must make them wonderfully delicious and the colour is so lovely!

  2. Good luck with the move and the hosting! The baked beetroot falafel is definitely a perfect party appetizer, plus they are colorful looking and healthy! I’m sure loads of people will think it’s pretty healthy to eat!

  3. haha when I first saw this photo I had to do a double take-it looked like raw beef patties 😉 They look beautiful and I totally agree/love the sauce-tahini makes everything better!

  9. What a gorgeous dish! I MUST put beets on the grocery list and make this. Wow. Love that you baked them and came up with a yummy sauce too! Well done!!

    • I don’t see why not! I’m a bit intimidated by deep frying and baking is the healthier option but I’m sure they’d taste great fried.

  11. I tried to bake but unfortunately my oven was not working today . So I fried the mixture. It tasted good as well. . But I cannot retain the shape..

    • By the way. Thanks for the recipe. It is almost same as our indian snack . But we don’t use the beetroot. We call it as vadai..

    • Glad you liked the taste. I wasn’t sure how well they’d hold together frying them. The baking really firms them up.

  12. I have been wanting to make these forever and finally made them for dinner tonight. They were so good, I can’t wait to make them again! And the sauce took me by surprise, such simple ingredients but incredibly delicious! Thank you for yet another wonderful recipe. (:

    • Brilliant! Thanks so much for reporting back April. I’m so happy you loved them :)
      I’d forgotten about this recipe but should make them again myself….

  13. I always buy too many beets at the farmer’s market, so I was grateful to find this recipe. I’m on my third batch of these and they are delicious! Thanks for sharing!

  14. Yum! This is a much simpler version of the usual convoluted version I make so I’m definitely going to whip this up tomorrow. Do they freeze well? I want to prep ahead for a big 13-person party I’m hosting on Sunday and need to minimize on last-minute stress baking :)

    • Ooh party time! These do freeze well yes. You can bake them in advance too and just defrost and warm through in the oven when ready to serve.
      Let me know how you like them 😀

  15. Hi
    can the chickpeas be replaced with quinoa in this recipe?

    dunno why but chickpeas always make me feel queasy and a bit sick…

    thanks.

    • Sorry Mady but I wouldnt’ sub quinoa here. The chickpeas are the main ingredient (and are in all falafel recipes) so I couldn’t guarantee results. Can you do other beans? You could certainly sub cannellini beans here.

  16. Hi, I am a bit late to the party here 😉
    Just a quick question : beetroot is uncooked / raw when grated? I am asking becaus I have one in the fridge and I was planning on steaming it and having it with a drizzle of olive oil + garlic.
    Last time I used uncooked beetroot in a recipe it tasted like cardboard… Thanks!

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