BAKED BEETROOT FALAFEL VEGAN AND GLUTEN FREE

by My Vegan Beli

BAKED BEETROOT FALAFEL VEGAN AND GLUTEN FREE

Hi guys! Happy 2020!

I hope you are having a great time, today I am sharing this colourful and delicious baked beetroot falafel recipe.

WHAT IS FALAFEL?

Falafel is a Middle Eastern dish made from chickpeas and/or fava beans. Traditionally, it is deep-fried to yield a crispy texture and often served in a pita.

 

HOW TO MAKE FALAFEL?

Roast the veggies of your choice, add chickpeas or fava beans, blend them into a food processor then add herbs and spices, make small balls using the size of a tablespoon, bake it in the oven for around 15 minutes and you are done!

WHAT IS FALAFEL MADE OF?

They are vegan patties or fritters made of chickpeas or fava beans and different fresh herbs like parsley, cilantro, and dill or garlic, and warm Middle Eastern spices including cumin and coriander.

HOW TO EAT FALAFEL?

When not served alone, falafel is often served with flat or unleavened bread, such as wrapped within lafa or stuffed in a hollow pita. Tomatoes, lettuce, cucumbers, and other garnishes, such as pickles can be added.

I am feeling really into the gluten-free recipes right now as promotes digestive health, I wasn´t really into the gluten-free recipes but I feel it is the right time for me as going gluten-free is really helping me with my digestion.

So for this recipe, we are going to make vegan and gluten-free baked beetroot falafels.

I really wanted to make an easy and healthy recipe to make at home, with a lot of flavours easy to combine with pita bread, rice, other veggies so I can have falafel through the week.

I like to make traditional recipes but this time I feel I really wanted to use beetroots on this recipe as they are really good for you.

These falafels are a bit crunchy, really delicious because of the spices that I use and I love that you can eat them in lots of different ways I love to make a sandwich in a waffle maker, add some hummus, sauerkraut, so good!

I hope you like it!


INGREDIENTS


ingredients for the beetroot falafel:

4 big size beetroots

2 large garlic cloves

2 cups cooked chickpeas

1 tsp ginger powder

1 tsp ground coriander

1 tsp ground cumin

1/2 teaspoon Himalayan pink salt

3 tbsp olive oil


Preparation time: 15 minutes
Total time: 50 minutes
Serving size: 4 serves, 12 falafels

METHOD

Let´s start by preheating the oven at 250ºC (482°F).

Wash the beetroots and cut them into square pieces.

In a baking tray add the chopped beetroots, add also 2 large garlic cloves chopped, a teaspoon of ginger powder, a teaspoon of ground coriander, a teaspoon of ground cumin, half of a teaspoon of Himalayan pink salt and 3 tablespoons of olive oil.

Cook them in the oven until soft and golden, for around 30 minutes.

Then, incorporate the chickpeas, give it a good stir and cook them into the oven for 5 minutes.

Wait to cool down a bit and then mix them in a food processor.

Take a tablespoon of the dough and make a ball with your hands, do the same with the rest of the dough.

In a baking tray put the falafels and cook for another 10 minutes at 250ºC (482°F) to harden up a bit.

Enjoy!

LEFTOVERS?

You can keep the leftovers in the fridge for 4 days.

IF YOU LOVE THIS RECIPE

You will enjoy this recipe too!

 

Please let me know if you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thewhitechestnut

YOU MAY ALSO LIKE

2 comments

Laura January 28, 2020 - 12:02 pm

In ingredients it sais tsp but in the preparation tbsp so which is it?

Reply
The White Chestnut April 19, 2020 - 4:22 pm

Hi Laura! Sorry, it is a teaspoon, I just fix it in the recipe, thanks for letting me know.
I hope you like it, any question, let me know! Take care! 🙂

Reply

Leave a Reply