Beetroot Falafel
The Beetroot Falafel presents itself as a crunchy, nutrient-packed delicacy, crafted from chickpeas and boasting a delightful hint of sweetness from the beets, along with a harmonious blend of herbs and spices that tantalize the palate. These falafel prove to be quite adaptable — whether nestled in a Mediterranean salad or scattered atop a grain and vegetable medley. Whichever way you indulge, rest assured you’re treating yourself to a bounty of plant-based goodness, from fiber to iron to protein, in every delectable bite of falafel!

Four servings

15 mins

30 mins

45 mins


  • One tbsp flax meal
  • Three tbsps water
  • One cup beets scrubbed and grated (skin on or off, your choice) (approximately half of a medium beet)
  • One cup organic rolled oats
  • One cup chickpeas home-cooked or BPA-free canned
  • 1/4 tsp baking powder
  • Two tbsps tahini
  • Three medium garlic cloves
  • One tbsp ground coriander
  • One tbsp cumin powder
  • One tsp ground turmeric
  • Two tsps onion powder
  • 1/4 tsp salt (optional)
  • 1/8 tsp pepper (optional)
  • 3/4 cup cilantro chopped, or parsley
  • Lemon Tahini Sauce


  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. Make the flax egg: Add the flax meal and water to a small bowl, mix to combine and set aside.
  3. Add the beets, oats, chickpeas, baking powder, tahini, garlic cloves, coriander, cumin, turmeric, onion powder, and salt and pepper (if using), to a food processor. Blend until combined, using a spatula to scrape the sides and bottom of the foodprocessor, making sure that everything is blended.
  4. Transfer the mixture to a large bowl. Fold in the flax egg and cilantro or parsley.
  5. With clean hands, scoop out the burger mix to form 2-inch patty falafel. You should have approximately 16 falafel.
  6. Bake for 30 minutes, flipping halfway through.
  7. Once finished cooking, remove from the oven and serve with Lemon Tahini Sauce or other sauce of choice.

Chef Notes


Substitute another white bean of your choice in place of the chickpeas.

Instead of oats use raw sunflower seeds.

Substitute parsley, chives, or green onion for cilantro.

Prep Ahead

Make the Lemon Tahini Sauce ahead of time and store in an airtight container in the refrigerator for up to seven days before serving.

Grate the beets ahead of time (this step in the recipe will take you the longest) and store in an airtight container in the fridge for up to two days before making this recipe.

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