What makes a falafel truly amazing is freshness. These vibrant beet falafels certainly aren't lacking in that! Serve these over a bed of salad with a coconut yogurt tahini sauce, or wrap them in a pita with plenty of greens.

Beet and Chickpea Falafel [Vegan]

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  • 1/2 tablespoon olive oil
  • 1 onion, chopped
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 14-ounce can chickpeas, rinsed and drained
  • 2 raw beets, peeled and grated
  • 1/2 cup bread crumbs
  • 1/2 tablespoon tahini
  • 2 teaspoons cornstarch
  • Salt, to taste
  • Vegetable oil, for frying


  1. Fry the onion in olive oil until soft. Add spices and fry for another minute and then transfer to a food processor.
  2. Add chickpeas, 2/3 of the grated beets, bread crumbs, tahini, and cornstarch and pulse until a crumbly.
  3. Transfer the mixture to a bowl and combine with the remaining grated beets. Add salt and spices to taste.
  4. Shape into balls with wet hands and leave in the fridge for 30 minutes. Place the balls on a baking tray lined with parchment paper and brush them with some oil. Bake in the oven at 390°F for 20-25 minutes.

Nutritional Information

Total Calories: 915 | Total Carbs: 165 g | Total Fat: 18 g | Total Protein: 36 g | Total Sodium: 1867 g | Total Sugar: 32 g Calculation not including salt to taste or oil for frying. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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