Baked Red Beet Falafel with Yogurt Mint Sauce

Baked Red Beet Falafel | All that's Jas

I would be grateful if you shared this post ❤

If you need an eye-catching appetizer for your next dinner or game-day party, then this recipe for baked red beet falafel is for you. Falafel is an amazing food for so many reasons, aside from it being absolutely delicious. It’s a great source of protein for those who have decided to cut meat or animal products from their diet.

 

Baked red beet falafels served on a bed of lettuce and with yogurt sauce.

 

Falafel is also a great to-go or street food, as it is normally served as so in the Middle East. You can find falafel in restaurants and at food stands around your city, but it’s one of those treasures that are surprisingly easy to make at home!

 

Classic falafel most likely originated in Egypt but it’s a traditional dish of Eastern Mediterranean cuisine. I don’t know who first added beets to their falafel.  Ah, beets – one of the best-acquired tastes in the world. They say it takes a certain type of person to enjoy the taste of beets. Most people give you a sour look when you say you love them.

 

I don’t like them plain, but cooked, then sliced or grated and seasoned with lots of black pepper, garlic, and drizzled with oil and vinegar IS THE BEST! I grew up eating this red beet salad and my older granddaughter Ava eats them by the fistful too.

 

BAKED RED BEET FALAFEL WITH YOGURT MINT SAUCE

 

This beautiful #baked red beet #falafel is #easy to make and served with #yogurt mint sauce for dipping. #vegetarian #glutenfree #appetizer Click To Tweet

 

Eye-catching red beet falafel serving with yogurt mint sauce for dipping.

 

Have no fear! These falafel don’t have that intense beet taste to them. They have just enough of the beet flavor to give them a little kick. Oh, and your falafel turns a beautiful red color (it makes the perfect snack for Valentine’s Day!). ❤

 

I always love the concept of eating the rainbow, and this certainly does the trick. These will be your new obsession, I promise. Plus, they’re so good for you! 💪

 

I’m sure you have heard of the Halal Guys in New York City. Well if you haven’t, the Halal Guys is a famous food truck that serves up gyros, platters, hummus, and falafel. As I said before, falafel is traditionally an on-the-go or street food, and their falafel is to die for! Not to be dramatic. It’s trendy to walk around New York City with some falafel in your hand.

 

HOW TO MAKE RED BEET FALAFEL?

 

Well, if you’re not in New York, you can easily make falafel at home. All you need is a food processor, red beets, and chickpeas. It’s almost really that simple. You’ll want some seasonings in there as well, of course!

 

And if you don’t have a food processor, you’re missing out on a world of possibilities in the kitchen. A food processor is definitely on my list of must-have kitchen appliances (check out the products section below).

 

  1. MAKE RED BEET FALAFEL – Drain the chickpeas, peel and dice the beets and add to a food processor. Add shallot, garlic, cashews, and pistachios, and pulse until a crumbly mixture forms.
  2. Add eggs, and season the mixture with cumin, ground coriander, salt, and pepper; pulse to puree. Roll small balls out of the mass with moistened hands and place on a baking sheet. Bake on 350F for about 20 minutes.
  3. MAKE YOGURT MINT SAUCE – drizzle yogurt with olive oil, add chopped mint, then sprinkle with ground coriander and black sesame seeds.

 

CAN YOU USE CANNED CHICKPEAS TO MAKE FALAFEL?

 

Falafel police will tell you to only use raw dried chickpeas that are soaked overnight for optimal results because canned is too moist and falafel won’t keep their shape. However, I like shortcuts and I’ve tested this recipe for you a few times until I found just the right combination and amount of ingredients that works.

 

I’M VEGAN, WHAT ARE EGG SUBSTITUTES FOR BINDING?

 

·  Aquafaba – Liquid from chickpeas/garbanzo beans. Use 3 tablespoons of this starchy bean water to replace each egg. If you’re using it as a binder, whip it slightly until foamy. Any residual bean flavor will disappear once it’s cooked, so it can be used for sweet or savory recipes.

 

· Flax egg – For each egg, mix together 1 tablespoon ground flax seed with 3 tablespoons warm water. Let the mixture stand for a few minutes to thicken before using. If it isn’t thickening, you can heat it until it does so, and then cool and add to your recipe. If you are using it in baking recipes that need to rise, add 1/4 teaspoon extra baking powder to provide the leavening needed.

 

I highly recommend serving falafel with yogurt mint sauce, or some tahini sauce or with a little bit of smooth hummus. You can dip them right in and eat them like nuggets, place them over mix greens, or put them in a pita for a whole meal.

 

Whichever way you choose to enjoy, you will absolutely love the bright flavors of the beets in there – I promise!

 

Delicious recipe for Baked Red Beet Falafel

An accidental smiley face in the yogurt, ha!

 

 

HOW TO STORE LEFTOVER FALAFEL?

 

In case you have any leftovers (we never do), the best way is to keep them refrigerated. You can reheat them in the oven or microwave, but they are also good at room temperature or cold. Store both unused falafel mix and cooked falafel in the refrigerator, covered, for up to four days.

 

RED BEET FALAFEL RECIPE NOTES:

 

  • Use paper towels to pat dry chickpeas and remove as much moisture as you can. Your falafel will be crispy from the outside and soft but not mushy on the inside.
  • Wear rubber or disposable gloves when handling the beets. They will stain your hands! If that happens, rub your hands with fresh-squeezed lemon juice over your sink. Rinse and repeat. You can also try rubbing your hands with a teaspoon of salt. Rinse your hands with warm water to remove the salt and stains.
  • You can add chopped fresh parsley and cilantro to the falafel mixture. Herb tender stems hide the most flavor, so make sure to include them too.
  • If you like spicy food, add some red pepper flakes to the falafel mixture.

 

LOOKING FOR MORE EASY VEGETARIAN APPETIZERS? TRY THESE:

 

·  HOMEMADE HUMMUS RECIPE

·  HOMEMADE GREEK TZATZIKI SAUCE

·  EVERYTHING BAGEL CHEESE BOREKAS

·  FLATBREAD GOAT CHEESE PORTOBELLO PIZZA

 

 

How to make baked falafel with red beets.

 

PRODUCTS USED FOR THIS RECIPE:

 

These are all affiliate links for Amazon but you can find them at a store too. If you buy anything through one of these links, I earn a small commission that helps me keep these pages up at no extra cost for you.  Click here to read my full disclosure policy.

 

Food Processor

You certainly don’t need to spend a lot on a good food processor. I’ve had this one for about 8 years and it still serves me well. You’ll find many uses for it and it will help cut (no pun intended) your preparation time at least in half. Can you imagine chopping everything into teeny tiny pieces by hand? Trust me – a food processor is your best friend. Browse to find one that suits your needs the best.

 

Baking Pan

A large versatile baking pan is a must-have in your kitchen. Great for roasting veggies, baking cookies and falafel. This one comes with a fitting cooling rack, so it’s a win-win. 😍

 

Disposable Gloves

Some foods stain, like red beets and turmeric. Wearing gloves will save you a headache of trying to remove stubborn stains from your hands. I love the tight fitting disposable gloves and use them to handle raw meat, chop onions or garlic and other household chores.

 

Falafel ready for the oven.

Easy recipe for falafel with red beets and yogurt sauce.

Baked Red Beet Falafel | allthatsjas.com
Print Recipe

Baked Red Beet Falafel Recipe

This beautiful red beet falafel is oven-baked and served with yogurt mint sauce for dipping.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer
Cuisine: Egyptian, Middle Eastern
Servings: 4

INGREDIENTS:

Falafel

  • 1 can chickpeas drain and patted dry
  • 1-2 small red beets peeled and diced (about 1 cup)
  • 1 shallot roughly chopped
  • 2 cloves garlic chopped
  • 1/2 cup raw cashews
  • 1/4 cup pistachios
  • 2 eggs
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Salt and pepper to taste

Yogurt Mint Sauce

  • 1 cup Greek yogurt
  • 3 tablespoons olive oil
  • 3 stems mint
  • A pinch of ground coriander
  • 1 teaspoon black sesame seeds

DIRECTIONS:

  • Preheat oven to 350 degrees Fahrenheit. Line a large baking pan with parchment paper. Set aside.
  • In a food processor, combine the chickpeas, beets, shallot, garlic, cashews, and pistachios until a crumbly mixture forms.
  • Add eggs and season the mixture with cumin, coriander, and salt and pepper to taste. Pulse the mixture to puree.
  • With your moistened hands roll small balls out of the mixture and place on prepared baking pan. Bake for 20-30 minutes or until firm on the edges.
  • Remove from the oven and cool on a wire rack.
  • Meanwhile, make the sauce. Spoon the yogurt into a small bowl and spoon with olive oil. Add chopped mint and sprinkle with coriander and black sesame seeds. Serve as a dip alongside the falafel. Enjoy!

RECIPE NOTES:

  • Use paper towels to pat dry chickpeas and remove as much moisture as you can. Your falafel will be crispy from the outside and soft but not mushy on the inside.
  • Wear rubber or disposable gloves when handling the beets. They will stain your hands! If that happens, rub your hands with fresh-squeezed lemon juice over your sink. Rinse and repeat. You can also try rubbing your hands with a teaspoon of salt. Rinse your hands with warm water to remove the salt and stains.
  • You can add chopped fresh parsley and cilantro to the falafel mixture. Herb tender stems hide the most flavor, so make sure to include them too.
  • If you like spicy food, add some red pepper flakes to the falafel mixture. 
Egg Substitute for binding:
Aquafaba - Liquid from chickpeas/garbanzo beans. Use 3 tablespoons of this starchy bean water to replace each egg. If you’re using it as a binder, whip it slightly until foamy. Any residual bean flavor will disappear once it’s cooked, so it can be used for sweet or savory recipes.
Flax egg - For each egg, mix together 1 tablespoon ground flax seed with 3 tablespoons warm water. Let the mixture stand for a few minutes to thicken before using. If it isn’t thickening, you can heat it until it does so, and then cool and add to your recipe.
If you are using it in baking recipes that need to rise, add 1/4 teaspoon extra baking powder to provide the leavening needed.
 
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

NUTRITIONS:

Nutrition Facts
Baked Red Beet Falafel Recipe
Amount Per Serving
Calories 219 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g10%
Cholesterol 84mg28%
Sodium 68mg3%
Potassium 276mg8%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 4g4%
Protein 10g20%
Vitamin A 150IU3%
Vitamin C 2.4mg3%
Calcium 91mg9%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

 

When you try a recipe, please use the hashtag #all_thats_jas on INSTAGRAM for a chance to be featured in our stories!

 

KEEP IN TOUCH BY SUBSCRIBING TO ALL THAT’S JAS MAILING LIST BELOW!💌

 

Follow me

Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
Jas
Follow me

I would be grateful if you shared this post ❤

Previous Story
Next Story

22 Comment

  1. Reply
    Ron
    January 11, 2019 at 5:47 am

    We’re very familiar with falafels over this way. We have no less than eight falafel stands in our small town. I recently tried a beet falafel, but it was deep fried as most falafels here are and I can’t say as I enjoyed it. Also, it wasn’t nearly as pretty as yours. We love beets and often make oven baked falafels so I’m excited to give you red beauties a go. Fantastic colors.

    1. Reply
      Jas
      January 11, 2019 at 9:08 pm

      Thank you for your kind words, Ron! This was my first time making falafel and trying them with beets. I liked them, so I hope you will too. We can only get the classic falafel at our selected few local restaurants.

  2. Reply
    Life Diet Health
    January 11, 2019 at 5:11 pm

    Jas what a great idea to add beetroot… thanks for sharing at Fiesta Friday.

    1. Reply
      Jas
      January 11, 2019 at 10:02 pm

      Thank you, Laurena!

  3. Reply
    Kristina Tyler
    January 12, 2019 at 8:27 pm

    Wow I would have never thought to have used beets that way. I usually like them roasted with salt and coconut oil, but this looks good! I agree with you, eating the rainbow is a good idea 🙂

    1. Reply
      Jas
      January 13, 2019 at 9:23 pm

      Give them a try! 🙂

  4. Reply
    Jhuls
    January 13, 2019 at 4:31 am

    These look so pretty, Jas. I love falafels, but haven’t tried anything with beets. This is such an amazing recipe. Thank you for sharing at Fiesta Friday party.

    1. Reply
      Jas
      January 13, 2019 at 9:22 pm

      Thank you, Jhuls! xx

  5. Reply
    The Girl Next Door
    January 13, 2019 at 11:16 pm

    Oh, wow! Those falafel look so inviting! Love that deep, red colour and the fact that you’ve made them healthy by not frying them. 🙂

    1. Reply
      Jas
      January 14, 2019 at 9:47 pm

      Yay, I’m so happy you like them! Thank you! xx

  6. Reply
    Cheryl@SewCanDo
    January 14, 2019 at 11:09 am

    We love beets and falafel so this sound like a fun one to try. And it looks so pretty! Thanks for sharing this at the Craftastic Monday Link Party @ Sew Can Do.

    1. Reply
      Jas
      January 14, 2019 at 9:47 pm

      Thank you, Cheryl! Have a great week! xx

  7. Reply
    Lee MacArthur
    January 14, 2019 at 1:22 pm

    This looks really really good. Is there a way to bind this without the eggs as I seldom have eggs around.

    1. Reply
      Jas
      January 14, 2019 at 2:19 pm

      That’s a great question, Lee! You can use aquafaba or “flax egg”. I’ve updated the post and recipe box to show how. Thanks for the reminder! Have a great week. 🙂

  8. Reply
    Kari
    January 15, 2019 at 8:52 am

    Jas, I am not a beet lover but these falafel look so good. I will have to go out on a limb and try this. thank you for joining our celebrate your story link party. Kari @ Me and My Captain

    1. Reply
      Jas
      January 16, 2019 at 10:10 pm

      Beets are definitely an acquired taste. They’re not too strong in this recipe, so I dare to say it’s safe to try it. 🙂 Thanks, Kari!

  9. Reply
    Christina Makri
    January 17, 2019 at 6:32 am

    This is by far my favorite edition for falafel. I’ve never seen a recipe like this before so I’m going to give it a try the soonest possible. Thank you Jas for sharing with us this delicious recipe 🙂

    1. Reply
      Jas
      January 17, 2019 at 5:15 pm

      Thank you so much, Christina! I’m really happy that you like it. Hugs!

  10. Reply
    Nicole Branan
    January 17, 2019 at 10:44 pm

    Wow, the color is irresistible, what an awesome idea to add beets! I’m going to bookmark this to make for later. Thank you so much, Jas! 🙂

    1. Reply
      Jas
      January 20, 2019 at 9:10 pm

      You’re so welcome, Nicole! Thank you for stopping in. xx

  11. Reply
    Yara
    March 1, 2019 at 5:25 am

    Hello! I have a doubt, do the beets need to be used raw or already cooked? Thanks 🙂

    1. Reply
      Jas
      March 2, 2019 at 11:43 am

      Hello! The beets are raw. Since they are shredded in a food processor, they’ll easily cook in the oven. 🙂

Let's talk!

shares
%d bloggers like this: