This is a delicious, tasty and super easy recipe for Beetroot Falafel with White Bean Hummus. This recipe only requires a few easy ingredients and only take 10 minutes of your time to prepare (the rest is taken care of by the oven). Serve these falafel for lunch or dinner or make them for meal prep purpose. This dish is both vegan and gluten free.
If Im craving something delicious, very tasty and flavorful, healthy and vegan at the same time I usually go for home made falafel! They do require some preparation if you want to make them from scratch. But I would say you just need to do some planning, and by some planning I mean you need to know the night before that you want to eat falafel the next day. Because making falafel out of uncooked and soaked chickpeas is that much better than using already cooked ones. But, if you don’t have time to soak them, you can of course also use cooked once. Falafel are a middle eastern dish that is made with chickpeas, lots of garlic, red onion, fresh herbs and not to forget; tahini. They’re usually deep fried and served with hummus, babaganoush, in pita or a salad. Don’t get me wrong, I do love traditional falafel… but it’s also fun to mix things up sometimes. Therefore these beetroot falafel are a great idea to make if you want to try another version of classic falafel. The beetroots add a lovely texture, color and taste to falafel. They have an earthy and a little sweet taste that make a wonderful contrast to the garlic, onion and tahini. They kind of bring that extra oomph to the falafels. These falafel are served with my white bean hummus that is super easy and quick to make. You can also swap the white beans for chickpeas if you prefer. This dish is perfect to serve both for lunch or dinner or to make for meal prep purpose. It is both vegan and gluten free.
A few tips:
- If you have the time use uncooked chickpeas and soak them over night. Otherwise you can use cooked chickpeas but it will affect the texture and taste slightly.
- You can adjust the amount of onion and garlic according to taste, but they are a vital part of falafel so don’t go too easy on them.
- Use a food processor when making the falafel mixture to get a fine and even mixture.
- Don’t run the falafel mixture for too long. You want it to be fine, but still with some chunks and pieces left, it should not be totally smooth. Then you’ve made hummus instead of falafel and they will turn out very dry and boring.
- When forming the falafel don’t pack the falafel too tight. That will make them too dense and not light and fluffy as they should be. They will also turn out dryer and not juicy as they should.
- This batch makes 16-22 falafel depending on how big you make them.
- When forming the falafel make equally sized once to that they have the same baking time.
- These falafel are good to store in the fridge for 4-5 days.
- You can also freeze them and store in the freezer for up to 3 months.
- I used my White Bean Hummus when making the hummus, but you can swap the white beans for chickpeas if you like.
Ingredients for these Beetroot Falafel with White Bean Hummus:
- Red onion
- Lemon juice
- Paprika powder
- Fresh Herbs
- Baking soda
- White bean hummus
Other recipes you might like:
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- Beetroot Gnocchi (Vegan & Gluten Free)
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- Healthy Falafel (Oven Baked, Vegan & Gluten Free)
- White Bean Hummus with Fried Vegetables (Vegan, Gluten, Grain & Oil Free)
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Beetroot Falafel with White Bean Hummus (Oven Baked, Vegan & Gluten Free)
- 4 Beetroots divided into smaller pieces
- 500 g Chickpeas soaked (or cooked)
- 2 Red onions divided into smaller pieces
- 4 Garlic cloves
- 2 tbsp Lemon juice
- 1 tbsp Cumin
- 1/2 tbsp Paprika powder
- 3-4 tbsp Tahini
- 3-4 tbsp Fresh herbs (I used parsley and cilantro)
- 1/2 tsp Baking soda
- 1 batch White bean hummus (see note 1 for recipe)
- Arugula leaves
- If using uncooked chickpeas place them in a bowl and soak over night.
- Drain the soaked chickpeas.
- Preheat the oven to 200 degrees Celsius.
- Add all the ingredients for the beetroot falafel to a food processor and mix until you have a fine mixture, with some small pieces left. Don't mix until completely smooth (or almost completely smooth), then the falafel will turn into hummus).
- Prepare a baking sheet with parchment paper.
- Form equally sized balls (between 16-22 depending on how big you make them), and place on the prepared baking sheet.
- Bake in the oven for 25-30 minutes.
- Meanwhile make the white bean hummus (you can also swap the white beans for chickpeas if preferred). See note 1 for the recipe.
- Place white bean hummus at the bottom of the plates.
- Top with beetroot falafel, arugula and buckwheat.