Vegan Beetroot Falafel

Brighten up your table with these vibrant and nutritious Vegan Beetroot Falafels! Packed with the earthy sweetness of fresh grated beetroot, protein-rich chickpeas, and a medley of fresh herbs like parsley and coriander, this recipe reinvents a classic Middle Eastern favorite with a colorful twist. The addition of ground flaxseed makes these falafels entirely plant-based without sacrificing texture, while fragrant spices like cumin and ground coriander deliver irresistible flavor. Baked to golden perfection rather than fried, they’re a healthier yet equally crispy option. Perfect for stuffing into warm pita bread, pairing with a fresh salad, or serving alongside your favorite vegan dips, these falafels are as versatile as they are delicious. Ready in just 40 minutes, they’re an easy, wholesome, and crowd-pleasing choice for lunch or dinner!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams canned chickpeas, drained and rinsed
• 1 medium fresh beetroot, peeled and grated
• 1 small onion, roughly chopped
• 2 garlic cloves, minced
• 30 grams fresh parsley, chopped
• 30 grams fresh coriander, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons ground flaxseed
• 3 tablespoons water
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 2 tablespoons olive oil

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Step 2

In a small bowl, mix ground flaxseed with water and set aside for 5 minutes to thicken. This flaxseed mixture will act as a binding agent.

Step 3

In a food processor, combine the chickpeas, grated beetroot, onion, garlic, parsley, and coriander. Pulse until the mixture is finely chopped but not pureed.

Step 4

Add the cumin, ground coriander, salt, pepper, and the thickened flaxseed mixture to the food processor. Pulse until well combined.

Step 5

Using your hands, form the mixture into small balls or patties, about 2 tablespoons each, and place them on the prepared baking sheet.

Step 6

Brush the formed falafels lightly with olive oil to help them crisp up in the oven.

Step 7

Bake in the preheated oven for 15-20 minutes, flipping halfway through, until the falafels are golden and firm to the touch.

Step 8

Remove from the oven and let cool slightly before serving.

Step 9

Serve the beetroot falafel warm, in pita bread, or alongside a salad, with your favorite vegan sauce or dip.

Nutrition Facts

Serving size	(913.0g)

Amount per serving	% Daily Value*
Calories	989.4

Total Fat 44.0g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3745.0mg	0%
Total Carbohydrate 124.5g	0%
Dietary Fiber 36.0g	0%
Total Sugars 34.1g
Protein 35.1g	0%

Vitamin D 0IU	0%
Calcium 392.2mg	0%
Iron 16.5mg	0%
Potassium 2300.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 13.6%

Carbs: 48.1%