Nut-Free Beetroot Falafel

Brighten up your mealtime with this vibrant and wholesome Nut-Free Beetroot Falafel recipe! Packed with the earthy sweetness of freshly grated beetroot, hearty chickpeas, and aromatic spices like cumin and coriander, this dish offers a fresh spin on traditional falafel while remaining entirely nut-free and gluten-free. The oven-baked preparation makes these falafels a healthier option, delivering a crispy golden exterior without the need for deep frying. Perfect as a centerpiece for wraps, bowls, or salads, or served as an appetizer with your favorite dips, these beetroot falafels are a must-try for vegans and vegetarians looking for protein-rich, flavor-packed alternatives. Ready in just 35 minutes, this recipe is your go-to for an easy, nutritious, and visually stunning meal.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 g Canned chickpeas
• 1 medium Beetroot
• 1 small Red onion
• 2 pieces Garlic cloves
• 30 g Fresh parsley
• 2 tsp Ground cumin
• 1 tsp Ground coriander
• 2 tbsp Lemon juice
• 50 g Flour (gluten-free)
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Olive oil

Directions

Step 1

Drain and rinse the canned chickpeas thoroughly under cold water. Set aside to drain completely.

Step 2

Peel and grate the beetroot using a box grater and set aside.

Step 3

Finely chop the red onion and set aside.

Step 4

Peel the garlic cloves and chop finely.

Step 5

In a food processor, combine drained chickpeas, grated beetroot, chopped red onion, garlic, and fresh parsley. Pulse until the mixture is finely chopped but not pureed. Scrape down the sides as needed.

Step 6

Add ground cumin, ground coriander, lemon juice, gluten-free flour, salt, and black pepper to the mixture. Pulse again until the ingredients are well combined, and the mixture starts to hold together. If the mixture is too wet, add a bit more flour, one tablespoon at a time.

Step 7

Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.

Step 8

With your hands, form the mixture into small balls or patties, about the size of a walnut, and place them on the prepared baking tray.

Step 9

Brush the tops of the falafel lightly with olive oil to help them crisp up in the oven.

Step 10

Bake in the preheated oven for 20 minutes, flipping halfway through, until the falafel is golden and firm.

Step 11

Remove from the oven and let cool slightly before serving.

Step 12

Serve the beetroot falafel with pita bread, hummus, and a salad for a complete meal or as an appetizer with your choice of dip.

Nutrition Facts

Serving size	785.8 grams (785.8g)

Amount per serving	% Daily Value*
Calories	934

Total Fat 36.80g	47%
Saturated Fat 5.50g	28%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 3653mg	159%
Total Carbohydrate 128.30g	47%
Dietary Fiber 23.50g	84%
Total Sugars 24.40g
Protein 25.40g	51%

Vitamin D 0IU	0%
Calcium 299mg	23%
Iron 12mg	64%
Potassium 1692mg	36%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.0%

Protein: 10.7%

Carbs: 54.2%