Updated: Dec 9, 2018
I was always a fan of falafels, but never really went out of my way to eat them - mainly because they're usually deep fried. However, as I began to travel Europe, I noticed falafels were a staple on most restaurant menus as a vegetarian options. And as I fell in love with European food markets, I fell more and more in love with falafels. I mean, who doesn't love a pita stuffed with falafels, greek salad and tzatziki?
I created this beetroot falafel recipe because it tastes hella good, is made with nutritious ingredients, and is 100% aesthetically pleasing! These make incredible salad toppers and are a good source of plant-based protein. I used chickpeas in this recipes, but I have also made them with cannelloni beans, which worked perfectly!
I choose to make these falafels vegan-friendly, which was a personal choice. You guys know I am not vegan, but swapping my regular eggs for flaxseed eggs actually benefits my diet (whole eggs may benefit your diet better? everyone is different). My diet consists of a lot of eggs, avocado, cheese and other sources of dietary fat (by no means do I consume a low-fat diet). Thus, swapping the eggs for flaxseed eggs, I am still able to maintain the healthy fat content (flaxseed is high in omega 3's), but i'm also able to add more fiber and alternative sources of nutrients to this recipe! If you prefer to use whole eggs, go for it!! I'm a bit believer of "what works for one person, might not work for another".
Personally, my favorite way to eat these delicious babies is over my quinoa Greek salad, some kalamata olives and a drizzle of tzatziki, hummus or tahini!
Like a lot of my other recipes, this is a great idea for a meal prep. Make a big batch at the beginning of the week and add to your meals for some extra nutrients!
Pro tip: I buy already roasted and peeled beets because it makes it easier and less messy. But feel free to roast and peel your own beets in the oven prior to making this recipe!
Cooked and peeled beetroot (1-2 large beetroot or 3-4 small beetroot)
Chickpeas, 1 15oz. can drained and rinsed
Rolled oats, 1/2 cup
Garlic, 2 cloves
Fresh parsley, 1 cup chopped
Fresh mint, 1 cup chopped
Tahini, 1 heaping TBS
Lemon juice, 1/2 of a medium lemon
Salt and Pepper to taste
Preheat the oven to 375F or 200C
Place all ingredients into the food processor
If the mixture is dry - add either olive oil or water. If the mixture is wet - add more oats or any type of flour (chickpea, whole wheat, buckwheat, almond, etc.)
Line a baking sheet with parchment paper
Roll batter into desired shape and size and place on parchment paper. Using an Ice Cream Scoop ensures they are even in size, and prevents your hands from getting covered in batter.
Spray with olive oil or avocado oil to get them extra crispy (optional).
Bake for 25-30 minutes, flipping and rotating the falafels half way