Name: Delicious Beetroot Falafels: Nutritious Vegan Perfection
Prep time: 15 min
Cook time: 15 min
Total time: 750 min
Ingredients: 1 cup Dried Chickpeas (Soak overnight for best results.); 1 medium Beetroot (Roasting enhances flavor.); 4 cloves Garlic (Fresh provides the best aroma.); 1 small Onion (Finely chopped for even blending.); ¾ cup Fresh Coriander (Cilantro is a great substitute.); ½ cup Parsley (Can replace with spinach.); 1 tsp Coriander Powder; 1 tsp Cumin Powder; 1 tsp Black Pepper (Adjust based on your spice preference.); 1 tsp Salt (Or to taste.); Neutral Oil (For frying; use light oil like canola or sunflower.)

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As I wandered through the vibrant farmer’s market last weekend, the striking color of fresh beetroot caught my eye, sparking an idea for a culinary adventure. This week, I’m excited to share my recipe for Colorful Beetroot Falafels, a delightful twist on the traditional dish that’s sure to brighten up your dinner table. Not only are these falafels a feast for the eyes with their stunning pink hue, but they’re also packed with nutrients and superfood goodness from beetroot and chickpeas. With their quick prep time and satisfying crunch, they make a fantastic vegan and gluten-free meal option for busy weeknights or weekend gatherings. Ready to impress your friends and family? Let’s dive into this tasty experience!

Why Are Beetroot Falafels So Special?

Vibrant Color: These beetroot falafels offer a stunning pink hue that instantly brightens up any plate, making them a show-stopping addition to your next meal.

Nutritious Powerhouse: Packed with protein and fiber from chickpeas, plus antioxidants from beetroot, they’re a healthy choice you can feel good about.

Easy Preparation: With the help of a food processor, you’ll have these delicious falafels ready in no time, perfect for busy weeknights.

Versatile Serving Options: Whether you serve them in a wrap, as part of a mezze platter, or alongside a fresh salad, they fit effortlessly into any meal plan.

Crowd-Pleasing Flavor: The combination of spices and herbs creates a delightful flavor that everyone – vegan or not – will enjoy. For a real treat, pair them with your favorite sauce like tahini for an elevated experience! It’s a great way to incorporate these into your entertaining plans or meal-prepping!

Beetroot Falafel Ingredients

For the Falafel Mixture
• Dried Chickpeas – Vital for structure and protein; remember to soak overnight for best results.
• Medium Beetroot – This gives a vibrant color and natural sweetness; roasting enhances its flavor.
• Garlic (4 cloves) – A necessity for depth; fresh garlic provides the best aroma.
• Small Onion – Adds moisture and sweetness; finely chop for even blending.
• Fresh Coriander (¾ cup) – Brings a herbal freshness; cilantro is a great substitute if needed.
• Parsley (½ cup) – Adds brightness; can replace with spinach for a different taste.
• Coriander Powder (1 tsp) – Infuses warmth and complexity into the falafel.
• Cumin Powder (1 tsp) – Offers an earthy aroma; perfectly complements beetroot.
• Black Pepper (1 tsp) – Adds a touch of heat; adjust based on your spice preference.
• Salt (1 tsp, or to taste) – Essential for enhancing all the flavors of your Beetroot Falafels.

For Cooking
• Neutral Oil (for frying) – Use a light oil like canola or sunflower to achieve that crispy exterior.

These vibrant and nutritious Beetroot Falafels are easy to prepare and are sure to become a favorite at your dinner table!

Step‑by‑Step Instructions for Beetroot Falafels

Step 1: Soak Chickpeas
Begin by placing the dried chickpeas in a large bowl and covering them with plenty of water. Let them soak overnight, ideally for at least 12 hours, ensuring they double in size and become soft enough for blending. This hydration step is crucial for creating the perfect texture in your Beetroot Falafels.

Step 2: Prepare Mixture
Once your chickpeas are soaked and tender, drain and rinse them thoroughly. In a food processor, combine the softened chickpeas with shredded beetroot, garlic, finely chopped onion, fresh coriander, parsley, and your chosen spices. Blend the mixture until it’s well combined yet retains some texture, avoiding a mushy consistency to keep your falafels hearty.

Step 3: Shape Falafels
With the mixture ready, moisten your hands or use a falafel press to shape the mixture into round balls about the size of a golf ball. Aim for approximately 12–16 falafels, ensuring they hold together well. This step is essential for creating delightful Beetroot Falafels that are easy to fry and enjoy!

Step 4: Cook Falafels
Heat a generous layer of neutral oil in a large frying pan over medium heat. Once the oil is shimmering, carefully add the falafels, flattening them slightly for even cooking. Fry for about 3-4 minutes on each side, or until they’re beautifully golden brown and crispy, ensuring a perfect contrast with the vibrant beetroot interior.

Step 5: Drain and Season
After frying, transfer the hot falafels to a paper towel-lined plate to absorb excess oil. While they’re still warm, sprinkle lightly with sea salt to enhance the flavors of your Beetroot Falafels. This finishing touch will elevate your dish, ensuring each bite is packed with flavor and a delightful crunch.

Beetroot Falafels: Flavor Variations!

Feel free to explore and personalize your Beetroot Falafels; let your kitchen creativity shine with these delightful twists!

Baked Option: Instead of frying, place shaped falafels on a baking sheet and bake at 375°F (190°C) for 20-25 minutes for a healthier version.
Spicy Kick: Add 1-2 tablespoons of harissa or chili paste to the mixture for a zesty flavor that will make your taste buds dance! Spice it up to your liking – the combination of spices can elevate your falafels instantly.
Nutty Flavor: Incorporate 1/4 cup of finely chopped nuts, such as walnuts or almonds, for an extra layer of crunch and nutrition. You’ll love the added texture and richness!
Greens Galore: Blend in 1 cup of fresh spinach or kale into the chickpea mixture for a burst of green color and additional nutrients. This is a fabulous way to sneak in more veggies!
Savoury Cheese: For a non-vegan alternative, add crumbled feta cheese to the mixture for a tangy flavor that complements the earthiness of the beetroot beautifully.
Wrap It Up: Serve falafels wrapped in a warm pita with a spread of hummus and fresh veggies, combining textures and flavors for a satisfying meal. It’s an easy, delicious way to bring this dish to the table!
Herb Swap: Substitute fresh coriander with basil or dill to give your falafels an entirely new herbaceous profile. These minor changes can create an unexpected twist in flavor!
Cauliflower Power: Replace half the chickpeas with cauliflower rice for a low-carb alternative that still delivers on taste and texture! Bake or sauté the cauliflower before blending for added depth.

If you’re eager to try your falafels in a wrap or need some inspiration for salads, check out these delicious wrap ideas and see how versatile your Beetroot Falafels can be!

Make Ahead Options

These Beetroot Falafels are perfect for meal prep enthusiasts! You can soak your chickpeas and blend the falafel mixture up to 24 hours in advance, storing it in an airtight container in the refrigerator to preserve freshness. When you’re ready to enjoy, simply shape the mixture into falafel balls and fry them right before serving for that crispy texture. Alternatively, you can form the falafels and refrigerate for up to 3 days; this not only saves time but also allows the flavors to meld beautifully. If you want to keep them longer, freeze uncooked falafels on a baking sheet for up to 3 months before transferring them to a Ziploc bag. This way, you’ll have delicious, nutritious Beetroot Falafels ready to cook at a moment’s notice!

How to Store and Freeze Beetroot Falafels

Fridge: Store cooked Beetroot Falafels in an airtight container in the fridge for up to 3 days. Make sure they are cooled completely before sealing to maintain their crispy texture.

Freezer: For longer storage, freeze uncooked falafels on a baking sheet. Once frozen solid, transfer them to a Ziploc bag or airtight container, where they can last for up to 3 months.

Reheating: Reheat cooked falafels in a preheated oven at 375°F (190°C) for about 10-15 minutes until warmed through. You can also re-fry them briefly in a little oil for extra crispiness.

Batch Cooking: Consider making a double batch of your Beetroot Falafels, allowing you to enjoy these nutritious delights at a moment’s notice!

Expert Tips for Beetroot Falafels

Soak Chickpeas Well: Soak your chickpeas for at least 12 hours to ensure they are soft enough for blending; this step is key to achieving the perfect texture in your Beetroot Falafels.
Balance the Mixture: If your falafel mixture is too dry, add a splash of tahini; if too wet, incorporate a bit more dry chickpeas or breadcrumbs for better binding.
Fry or Bake: For a healthier alternative, consider baking your falafels. Preheat the oven, place them on a lined baking sheet, and bake until golden for a deliciously guilt-free treat.
Avoid Over-Blending: Keep an eye on your food processor; blend just until combined for a hearty texture that will maintain its shape while frying.
Season Generously: Don’t shy away from seasoning! Adjust your spices according to taste before cooking to ensure fantastic flavor in every bite of your Beetroot Falafels.
Perfect Pairings: Consider serving alongside a creamy tahini sauce or tangy yogurt for an added dimension of flavor that beautifully complements your colorful Beetroot Falafels.

What to Serve with Beetroot Falafels

To create a satisfying meal that balances flavors and textures, explore these delightful side options that perfectly complement your vibrant falafels.

Creamy Tahini Sauce: This rich and nutty dressing enhances the falafel’s flavors, adding a silky smoothness that elevates every bite. Perfect for dipping or drizzling!
Crisp Cucumber Salad: A refreshing mix of cucumbers and herbs provides a crunchy contrast, balancing the richness of the falafels with a burst of freshness.
Roasted Vegetable Medley: Sweet, caramelized vegetables like bell peppers, zucchini, and carrots offer both warmth and depth, making for a hearty side that rounds out the meal beautifully.
Tabbouleh: This herby bulgur salad brings a citrusy zing, enhancing the beetroot’s earthiness while adding a chewy texture. It’s light yet satisfying!
Spiced Quinoa: A fragrant, nutty quinoa dish creates a wholesome base that pairs wonderfully with the falafel. The added protein and fiber mean you’ll feel full and happy.
Hummus Platter: Include a traditional hummus alongside your falafels for a creamy, chickpea-rich dip that’s perfect for scooping or spreading on warm pita.
Pickled Vegetables: Adding tangy pickled veggies offers a burst of acidity that cuts through the richness of the falafels, creating a delightful contrast with each mouthful.
Mint Lemonade: Refreshing and lively, this drink cleanses the palate, making it the ideal beverage to sip on while enjoying your colorful beetroot falafels!

Beetroot Falafels Recipe FAQs

How do I select the right beetroots for my falafels?
Absolutely! When choosing beetroots, look for firm, smooth skins without any dark spots or blemishes. Smaller to medium-sized beets tend to be sweeter and more tender, so go for those if possible. For maximum flavor, opt for fresh ones that feel heavy for their size.

What’s the best way to store cooked Beetroot Falafels?
Cooked Beetroot Falafels can be stored in an airtight container in the fridge for up to 3 days. Make sure they cool completely before sealing to help retain their delightful crunch. When ready to enjoy, simply reheat them for a few minutes in the oven for that fresh-from-the-pan taste!

Can I freeze my falafels?
Certainly! To freeze uncooked Beetroot Falafels, first arrange them on a baking sheet lined with parchment paper, then place the sheet in the freezer until they are solid. After that, transfer the falafels to a Ziploc bag or an airtight container, where they can be stored for up to 3 months. When you’re ready to cook them, simply fry or bake straight from frozen, adding a few extra minutes to the cooking time.

What should I do if my falafel mixture is too dry or too wet?
Great question! If your mixture seems too dry, try adding a splash of tahini to bring more moisture and flavor. Conversely, if it’s too wet, incorporate a bit more ground chickpeas or breadcrumbs until you achieve a good consistency. Remember to blend just until combined to keep that desired texture!

Are Beetroot Falafels suitable for those with nut allergies?
Yes, absolutely! This recipe is nut-free, making it suitable for those with nut allergies. Just double-check the labels of any additional ingredients you decide to use, such as sauces, to ensure they fit your dietary needs.

Can I bake rather than fry my falafels?
Very! For a healthier option, you can certainly bake Beetroot Falafels. Preheat your oven to 375°F (190°C), place the shaped falafels on a lined baking sheet, and bake for about 20-25 minutes, flipping halfway through for even cooking. You’ll still achieve a deliciously crispy texture without the extra oil!