Ingredients
Scale
- 2 cups cooked beets, peeled and chopped
- 1 can chickpeas, drained and rinsed
- 1/2 cup fresh parsley, chopped
- 1/4 cup onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C).
- In a food processor, combine beets, chickpeas, parsley, onion, garlic, cumin, coriander, cayenne, and salt. Blend until smooth.
- Add olive oil and breadcrumbs, and pulse until combined.
- Form the mixture into balls and place them on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, or until crispy and golden brown.
- Serve with tahini sauce or in a pita.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- These falafels can be frozen; just bake them and then store in a freezer-safe container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 4 falafels
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg