Baked beetroot falafel – Vegan recipe


These past few days i have done quite a bit of cooking – this is usually what happens when i have the apartment for myself, aswell as “procrasti-baking” from all my school work! Not to mention that baking and cooking food is incredibly therapeutic for me… maybe not so much the cleaning up afterwards, but i love the process of just putting on a podcast and creating food! I am not much of a recipe follower, but ill share some recipes nonetheless! Todays recipe is beetroot falafel which i made with soaked but uncooked falafel (however you can use store bought and cooked chickpeas) and cooked them 2 ways, i.e i fried a few and baked the rest – just to see which turned out best!



As i used uncooked beans and my mixer wasn’t so great, not all of the chickpeas mixed into a crumble/flour as i had wanted. So i would recommend you mix everything in small batches, or use precooked beans!

In the next few days there will be a recipe for oatmeal raisin cookies, vegan tofu nuggets as well as the vegan and gluten free brownies i ppromised to post the recipe of a week ago!!


C.a 3 boiled beetroots

2 cans of chickpeas (minus the aquafaba) (ca 350-400g boiled chickpeas)

2-3 cloves garlic

1/2 onion (Can be fried in oil and salt or added to the mix raw)

c.a 3 tbs flour/cornstarch

c.a 2tbs tahini (can be omitted)

Salt, pepper, cumin (or other seasonings you want to use)

Oil for frying

How to:

If you plan to bake your falafel then heat the oven to c.a 200 degrees celsius.

Chop the beetroots and onion into small pieces and add into a food processor along with the chickpeas and garlic. (If the food processer is small, begin with doing half first and then the second part). Mix for a few minutes until everything is mixed. Place the mix in a bowl and add the rest of the ingredients – if too dry add some oil. If too wet add some more flour. However the mix will be a little wet and you don’t want to add too much flour as then it will turn out dry when you cook them.

Form into small balls and either bake in the oven for c.a 30 minutes, or fry on medium heat in a generous amount of oil – turning every now and then so that they don’t burn.

*According to me, the fried beetroot falafel turned out better than the baked ones (which were a little dry.)

I love store bought falafel, but love experimenting with my own ones to see how i can make them taste better, and i must say… these beetroot falafel are a winner!!


11 Comments Add yours

  1. EmmaEat's says:

    Beautiful colour !


    1. Thank you 🙂 Adding beetroot to different foods sure adds alot of colour!


  2. I love the colour of beetroot – this is one to try next week!


    1. Adding beetroot to different foods adds so much colour and taste, not to mention nutrients!! You should definitely try it and see what you think!


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