The result was a vibrant-colored, magenta falafel that was garlicky, zesty, crispy, and incredibly delicious. Plus, just 8 ingredients and simple methods required!
Origins of Falafel
The origin of falafel is an ongoing and heated debate. Some would say it’s a quintessential Israeli food, while Palestinians claim its Arab roots, and still others claim it originated in Egypt, Lebanon, or Yemen. While we claim no expertise on the origins of falafel, we do know we absolutely love its crispy texture and rich flavor. Falafel is traditionally a fried ball or patty made from fava beans, chickpeas, or both. What’s not to love? Those looking for a deeper dive into the much-debated history of falafel can find more information here and here. Our inspired version uses chickpeas as a base and includes shredded beet for color and added nutrition. For a more traditional version of falafel, check out this recipe from Tori Avey, or this recipe from The Kat Chef.
How to Make Beet Falafel
This recipe starts with baking the chickpeas for 10-12 minutes to dry them out and yield crispy falafel! This a trick I learned from a friend years ago, and it’s yielded delicious vegan sausage, burgers, falafel, and more! Next, shredded beets and baked chickpeas are added to a food processor along with garlic for zing, parsley for a fresh and herby flavor, cumin for smokiness, and sea salt for overall flavor. Tahini and lemon juice add a little liquid to help everything blend into a tacky dough. But be careful not to over-mix as you’re not looking for a purée. See photo below for reference. If the falafel dough is too dry, you can add more tahini or lemon juice. And if it is too wet, you can add some oat flour or gluten-free flour. When the falafel is the right consistency, scoop out 1 ½-tablespoon portions and use your hands to form them into little patties (about 1/2-inch thick). For cooking, you have a few options: You can freeze uncooked falafel between layers of parchment paper. Then, when ready, just thaw and cook as instructed. We hope you LOVE these beet falafel! They’re:GarlickySmokyCrispySalty-sweetCustomizable& Delicious! While delicious on their own, these falafel are elevated by the addition of hummus, (dairy-free) yogurt sauce, or tahini sauce. They would make a great snack, appetizer, or light meal. Or for a more filling meal, serve in a pita, on a salad, or in a bowl such as our Mediterranean Bowl.
More Falafel Recipes
Classic Vegan Falafel (Gluten-Free) Kale Falafel Hummus Wraps (30 Minutes!) Better-Than-Restaurant Falafel (Vegan & Gluten-Free) Baked Quinoa Black Bean Falafel
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
