Beetroot Falafel

The prettiest falafel that’s healthy and fun to make.

  • 3 cloves garlic
  • 3 cups (about 2 cans, preferably unsalted)
  • 1/2 cup parsley, packed
  • 2 tsp paprika
  • 2 tsp cumin
  • 2 tsp cinnamon
  • 2 tsp coriander
  • 2 tsp sea salt
  • 1 tsp  black pepper
  • Zest of 1 lemon
  • 4 Tbsp lemon juice
  • 2/3 cup chickpea flour
  • 1/4 cup water
  • Raw, organic beetroot powder

Step 1

Add garlic through lemon juice to a food processor. Pulse to mix thoroughly. Add chickpea flour and water, and mix again until everything is combined. Test the mixture with a tbsp spoon: If it feels like you can roll it, and it will hold together, it’s ready. Preheat your oven to 450. 


Step 2

Add a good amount of beetroot powder to a plate. Take a tbsp of the mixture out at a time and roll it into a ball in your hands. Roll each ball in the powder to coat. Add balls to a baking sheet fitted with parchment paper. Bake the balls for 15-20 minutes, until they are firm and slightly crispy. Make sure not to burn. Store in an airtight container in the fridge for 3 days.