By The Toasted Pine Nut
Baked Beet Falafel
10 steps
Prep:5minCook:20min
You love this easy recipe for vegan and gluten free baked Baked Beet Falafel! These falafels make for a perfect pop of plant based protein to any salad or pita!
Updated at: Thu, 21 Nov 2024 11:52:44 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
2
Low
Nutrition per serving
Calories37.2 kcal (2%)
Total Fat1.3 g (2%)
Carbs5.1 g (2%)
Sugars1.3 g (1%)
Protein1.7 g (3%)
Sodium136.4 mg (7%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
Instructions
Step 1
Preheat your oven to 400F.
Step 2
Place the cooked beets in the food processor. I bought cooked beets, but you can cook your own.
Step 3
Add the drained and rinsed chickpeas, garlic cloves, lemon juice, parsley, almond flour, baking powder, sea salt, and cumin.
Step 4
Process again for about five seconds.
Step 5
Scrape down the sides with a spatula and process again until the ingredients are combined but still chunky.
Step 6
Use a cookie scooper (or ice cream scooper if you want bigger falafel) and scoop little mounds out on a baking sheet lined with parchment paper.
Step 7
Gently press down the tops of the mounds and tuck in the edges.
Step 8
Bake for 20 minutes.
Step 9
OPTIONAL: If you want to crisp up the outsides even more, you can sauté the falafel in avocado oil for about 1 minute each side after they’re done baking.
Step 10
Add your falafel to a pita or on top of a salad and enjoy!!
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