Roast Beetroot Falafels – easy gluten-free vegan deliciousness

  • Beetroot falafel recipe by Trinity - gluten-free vegan

I’ve often though that if I owned a food van serving street food, then beetroot falafels would be top of my menu. They’re traditionally deep fried (I grill or bake mine) and served in pita bread (making them an excellent grab n’ go food). And here’s the best part – they just happen to be incidentally vegan – yay!

For finer dining, falafels might be served as part of a mezze platter, along with salad, roast veggies, quinoa and sauce (especially tahini sauce).

I just love that about falafels, they can be super posh or simply simple, whatever the moment calls for.

Beetroot falafel recipe by Trinity - gluten-free vegan

Anyway, this week beetroot is happening again in my kitchen, so I couldn’t resist sharing one of my favourite falafel recipes. This one is made with roasted beetroot.

There is something about that colour that really excites people when I serve these. It’s bright, it’s joyous and it makes people smile – and that’s before we even get to that delicious taste.

In this variation, I roast the beetroot, to help bring out its earthy, sweet depths. I also bring in coriander leaves (cilantro) for vibrancy and freshness.

Beetroot falafel recipe by Trinity - gluten-free vegan

Falafel originated in the Middle East, traditionally made with chickpeas or fava beans (you might know fava beans as broad beans if you live in the UK). These days you can find falafels all over the world, very popular in the west.

There are lots of different falafel variations and methods of cooking. I created my first homemade falafels many years ago, after reading the ingredient list on a falafel packet (essentially chickpeas, garlic, salt, ground coriander and cumin). I experimented with different ratios and at one point even tried chickpea flour (gram flour) until I found balances and blends that inspired me.

In my recipe here, it is the moisture of the chickpeas that holds everything together. It wasn’t log before I could resist playing with different spices, herbs and other ingredients. Beetroot gets my top vote for it’s incredible nutritional profile and it’s ability to help lower blood pressure, improve stamina and support healthy liver function. So it was only a matter of time before it appeared in my falafel. Read on here for more about beetroot…

The Health Benefits of Beetroot

Coriander leaves (cilantro) are a wonderful addition to this recipe, with it’s hint of green to compliment the beetroot red and it’s plethora of anti-oxidants and beneficial nutrients. It doesn’t dominate the flavour, but simply compliments it (and if you don’t like coriander leaves you can swap for parsley or just leave it out altogether).

Beetroot falafel recipe by Trinity - gluten-free vegan

5.0 from 1 reviews
Roast Beetroot Falafels with Tahini Sauce - easy gluten-free vegan deliciousness
 
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A delicious beetroot inspired falafel recipe with the addition of coriander (cilantro) leaves. Baked or grilled (broiled if you are in the USA) to maintain a wonderful, healthy, gluten-free, vegan falafel.
Author:
Recipe type: dinner, lunch
Cuisine: vegan, gluten-free, dairy-free, wheat-free
Serves: 10
Ingredients
  • 2 beetroots (just under tennis ball size)
  • 2 large garlic cloves
  • 250g (2 cups) cooked chickpeas
  • 1 handful fresh coriander leaves
  • 1 tablespoon ground coriander
  • 1 heaped teaspoon ground cumin
  • 1 teaspoon sea salt
Instructions
Ahead of time: Slice the rough neck/top off the beetroots and discard. Chop the remaining beetroot into cubes (1.5cm/half an inch cubed in size). Bake in the oven on a baking tray for about 45 minutes on a high heat. When done, take out and leave to cool until you are ready to make the falafels. This can be done ahead of time, or the night before when you are using the oven for something else.
    When beetroot is ready...
    1. Add all ingredients into a food processor and blend until everything has broken down. It doesn’t need to be pureed completely, just broken down into tiny pieces so that when you compress, everything binds together.
    2. Roll into balls (a little smaller than golf balls in size).
    3. Press the balls down into mini patty shapes.
    4. Place onto a grill tray (broiler in the USA) and grill on a medium/low heat for about 8 minutes on each side. (You can also bake these in the oven as an alternative to grilling).
    5. Serve right away.
    6. This served really well with tahini sauce - check out my Easy Tahini Sauce Recipe here

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    Beetroot falafel recipe by Trinity - gluten-free vegan

     

     

    15 Comments

    1. Jenn September 27, 2017 at 2:11 am - Reply

      I love that color! What a great idea to add beets to falafel. And, yes, give me all that tahini sauce!

    2. Nicole Dawson September 27, 2017 at 3:20 am - Reply

      I would be the first in line if you ever ventured out with that food truck idea!

    3. Dianne's Vegan Kitchen September 27, 2017 at 8:37 pm - Reply

      I love falafels, and I love the idea of making them with beets! I can’t wait to try the recipe!

    4. Mel | avirtualvegan.com September 29, 2017 at 5:12 am - Reply

      That colour! They are so pretty. They would be wonderful as part of a buffet at a little girls’s birthday party!…Or on my pita bread for lunch! 😉

    5. Linda from Veganosity September 29, 2017 at 5:46 pm - Reply

      The prettiest falafel I’ve ever seen! These sound so wonderful, Trinity. There are two beets in my fridge just begging to be turned into these.

    6. Kristina September 29, 2017 at 6:06 pm - Reply

      these are SO PRETTY, and I know they taste great with the tahini! 🙂

    7. Sophia | Veggies Don't Bite September 30, 2017 at 11:48 pm - Reply

      Those are SO SO pretty! Just gorgeous. I love how beautiful beet based foods are in photos. I just wish I actually liked the flavor of beets! LOL.

    8. Alisa Fleming October 2, 2017 at 12:40 am - Reply

      I’m always amazed by the pink power of beets! I mean, those are such a pretty hue with so many chickpeas! Love the flavor theme, too. Great savory idea.

    9. Ornella October 4, 2017 at 6:20 pm - Reply

      A great recipe again! Similar to your beetburgers with spices, right?:). Now if we would have a gf pita bread recipe ….that will be a miracle🤗🙏🏻🤗…just planting a seed for thinking here😜. Thank you,Trinity! You make a huge difference with your delightful work!

    10. Christine October 25, 2017 at 12:40 am - Reply

      Do these reheat well? Or maybe eat the leftovers cold inside a pita with some mixed greens and tahini sauce? Can’t wait to try these!!

      • I’ve reheated them fine although I prefer to make a batch and then just cook the ones I need at the time (cook the others when required).
        They freeze well too. I do also enjoy them cold.
        Enjoy 🙂 xx

    11. Christine October 25, 2017 at 10:20 pm - Reply

      The flavor is amazing, but mine are quite crumbly. I used canned chickpeas and drained and rinsed them. Should I have added in some water?

    12. Laura C October 28, 2017 at 3:12 pm - Reply

      I just made these and they were DELICIOUS!!! Thanks so much for the recipe. My mixture was a little sloppy as I used whole roasted beets (roasted in foil) that I had in the fridge, but to compensate I used a couple of tablespoons of gram flour.

      I will definitely be making these again!

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