I love falafel and love pink powder (see the recipe for my raspberry coconut balls, so naturally I had to roll falafel in beetroot powder. And rolling each ball in the powder stained my hands a little more: It couldn’t be more fun!
These falafel balls are totally nourishing with the warming spices, garlic and lemon. The beetroot powder adds a little sweetness. They’re also baked, not fried, and much lighter than take-out falafel.
You could eat them on their own or dip them in your favorite tahini. You could even pair them with my White Bean Hummus with Beet Tahini swirls!
As for appliances, you need a food processor and baking sheet. Enjoy, and leave a comment below if you try it!
The prettiest falafel that’s healthy and fun to make.
10 Minutes
20 Minutes
30 Minutes
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.
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