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This beetroot falafel recipe transforms ordinary chickpeas into vibrant, flavorful patties perfect for anyone seeking a colorful twist on a Mediterranean classic. The earthy sweetness of roasted beets infuses these protein-packed bites with gorgeous color and nutritional goodness.
I first made these falafels for a dinner party where several guests had dietary restrictions, and they've become my go-to impressive dish that happens to please everyone regardless of their eating preferences.
Ingredients
- Beetroots: Just under tennis ball size for their natural sweetness and stunning color
- Cooked chickpeas: For protein and that classic falafel texture
- Fresh coriander leaves: Optional but adds bright herbaceous notes
- Ground coriander and cumin: Essential for authentic Middle Eastern flavor
- Garlic cloves: For that necessary savory punch
- Sea salt: Enhances all the flavors without overpowering
Step-by-Step Instructions
- Prepare the beetroot:
- Slice off the rough tops of your beets and discard them. Chop the remaining beetroot into small cubes about half an inch in size. Roast on a baking tray for approximately 45 minutes at high heat until tender. Allow to cool completely before proceeding. This step can be done a day ahead to make assembly quicker.
- Blend the mixture:
- Place your roasted beetroot, chickpeas, garlic, fresh herbs if using, ground spices, and salt into a food processor. Pulse until everything breaks down and combines. The texture should be chunky enough to hold together when compressed but not completely pureed.
- Form the falafels:
- Take small portions of the mixture and roll into balls slightly smaller than golf balls. Gently press down to create mini patty shapes that will cook evenly.
- Cook to perfection:
- Place the formed patties on a grill tray and cook on medium low heat for about 8 minutes per side. They should develop a slightly crisp exterior while remaining tender inside. Alternatively, you can bake them in the oven for similar results.
- Serve with tahini:
- Drizzle with creamy tahini sauce for the perfect complement to the earthy falafels.
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The first time I served these at a family gathering, my nephew who typically avoids anything vegetable related ate three in succession and asked for the recipe. Something about the striking color combined with the familiar falafel flavors makes these irresistible even to picky eaters.
Make Ahead Options
These falafels actually improve with a bit of time for the flavors to meld. You can prepare the entire mixture up to three days ahead and keep it refrigerated until ready to form and cook. The roasted beetroot can be prepared up to five days in advance, making this an excellent option for planned meal preparation or entertaining.
Serving Suggestions
While delicious on their own with tahini sauce, these falafels shine in multiple preparations. Try them in warm pita pockets with fresh vegetables and a drizzle of tahini sauce. They also make excellent protein additions to salad bowls or can be served as part of a Mediterranean mezze platter alongside hummus, olives, and flatbread.
Storage Information
Once cooked, these falafels will keep well in an airtight container in the refrigerator for up to five days. They can also be frozen for up to three months. To reheat, simply warm them in a 350°F oven for about 10 minutes until heated through, or microwave for a quicker option. The vibrant color remains even after storage.
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Frequently Asked Questions
- → How can I ensure the falafels bind properly?
To ensure the falafels bind, blend the ingredients until crumbly but not a puree. If the mix seems too crumbly, add a teaspoon or two of water or olive oil to improve its consistency.
- → Can I use canned beetroot instead of roasted?
Canned beetroot can be used, but roasting brings out a deeper, sweeter flavor. If using canned, ensure it's well-drained to avoid excess moisture.
- → What can I serve with these falafels?
These falafels pair well with creamy tahini sauce, fresh salads, pita bread, or even as part of a grain bowl with quinoa or rice.
- → Can I bake these instead of grilling?
Yes, baking is a great alternative to grilling. Bake the falafels in a preheated oven at 180°C (356°F) for about 15-20 minutes, flipping halfway through for even cooking.
- → Can I prepare the beetroot ahead of time?
Yes, you can roast the beetroot ahead of time and store it in the refrigerator for up to 2 days. This helps save time when preparing the falafels later.