Beetroot Falafels

5 from 1 vote

Colorful homemade Beetroot Falafels are the perfect lunch or dinner to serve to the whole family. They are easy to make, nutritious, and delicious!

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Cuisine: Middle Eastern

Keyword: Beetroot Falafels, Homemade Falafels

Servings: people

Calories: 396kcal

Leave the chickpeas soaking overnight. Use a large bowl as they will almost triple in size, so make sure to add enough water.
Once your chickpeas have been soaking for at least 12 hours, rinse them and remove the excess water. Add them to a food processor and blend for a couple of seconds.
Peel and shred the beetroot. Then add it to the food processor with the rest of the ingredients: fresh parsley and coriander, onion, garlic, cumin and coriander powder, black pepper, and salt.
Blend until you have the right consistency. You will need to blend all the ingredients until you have a well-combined mixture. It doesn't have to be mushy as the balls will be too dense, but it needs to be blended enough for the mixture to not fall apart when frying them.
Using your hands or using a falafel press, form the mixture into round shapes. If you are shaping the falafels with your hand, apply some water to your hand before giving your falafels some extra moisture while shaping them. Make sure the size is not too small or too big. It should be around the size of your palm.
Heat up some neutral oil in a small frying pan so you don't have to use that much oil. Fry the falafels until they are brown and crispy on the outside. Once cooked, place them on a paper towel to remove any excess of oil.
Right after they have been taken out of the oil, season with some extra sea salt.

If the mixture is too dry and you cannot form falafels, add a little bit of tahini.
If the mixture is too moist, add some extra cumin, coriander, and chickpeas.