Description
Learn how to make homemade beetroot falafel instead of ordering it as a takeaway. These vegan falafels are best served in wraps and salads.
Ingredients
Units
Scale
- 450g (1lb) cooked beetroot, minced
- 1 onion, peeled and finely chopped
- 2 garlic cloves, peeled and crushed
- 10ml (2 tsp) ground cumin
- 10ml (2 tsp) ground coriander
- 5ml (1 tsp) cayenne pepper
- 600g (1 1/2 cans) cooked chickpeas, blitzed to a coarse crumb
- 45ml (3 tbsp) coriander, washed and finely chopped
- 2.5ml (1/2 tsp) salt
- 125ml (1/2 cup) semolina, for dusting
- 30ml (2 tbsp) sesame seeds
Instructions
- Preheat oven to 200°C / fan 180°C / 390°F / gas 6.
- Place all the ingredients, minus the semolina, in a large mixing bowl and stir.
- Roll the contents with your hands in 3.5cm (1½in) balls.
- Cover each ball with semolina and place on an oiled baking sheet.
- Sprinkle with sesame seeds.
- Bake in the oven for 20 minutes, turning halfway through.
- Serve the falafel your favourite way. Enjoy!
Notes
- When it comes to beetroot, I prefer to buy mine fresh and roast them. For a simple recipe, click here.
- In this case, I used lettuce cups, pita, red onion and plain yogurt.
- Alternatively, you can cook them in an air fryer.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Israeli
Keywords: beetroot falafel, vegan falafel recipe, baked falafel, falafel salad
