Beet Falafel

By
Anita Schecter
Anita Schecter_BW
Anita Schecter
Professional recipe developer, food photographer, and blogger with more than a decade of experience creating Middle Eastern recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 09/29/19
Beet Falafel
Anita Schecter
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 servings
Nutrition Facts (per serving)
304 Calories
6g Fat
54g Carbs
12g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 304
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 565mg 25%
Total Carbohydrate 54g 20%
Dietary Fiber 8g 29%
Protein 12g
Calcium 152mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Falafel, often considered fast food or street food in the Middle East, is actually a very versatile dish. The classic, fried version is what's typically found but there's no reason it can't be baked. And, apart from the frying, the recipe consists mostly of healthy chickpeas. 

The base of the recipe also lends itself well to adaptations of different beans, spices or vegetables. Beets add a sweet flavor and plenty of nutrition. And, if you're baking the falafels, the beet helps to keep it moist.

Serve these as a lunch or snack inside a pita with Israeli salad or use them instead of meatballs for a vegetarian meal option.

Ingredients

  • 1 red beet (peeled and quartered)
  • 1 cup chickpeas (canned is fine, rinsed and drained)
  • 1 clove garlic (peeled)
  • 2 tablespoons tahini sauce 
  • 1/4 cup all-purpose flour
  • 2 tablespoons parsley (chopped)
  • 1 teaspoon cumin

Steps to Make It

  1. Preheat the oven to 400 degrees.

  2. Add the beet, chickpeas, garlic, tahini sauce, flour, parsley and cumin to a food processor. Pulse until the mixture comes together but it doesn't need to be a smooth paste. Season with salt and pepper.

  3. Form 1 oz. balls (use can use a scoop) and place on a baking sheet lined with parchment paper. Bake for 30 minutes.

  4. Serve over greens, drizzled with tahini sauce. You can also serve this in a pita with salad or over pasta instead of meatballs.