Baked Red Beet Falafel |

Baked Red Beet Falafel Recipe

This beautiful red beet falafel is oven-baked and served with yogurt mint sauce for dipping.
Course Appetizer
Cuisine Egyptian, Middle Eastern
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 219kcal



  • 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


  • 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!


  • 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.


Calories: 219kcal | Carbohydrates: 8g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 84mg | Sodium: 68mg | Potassium: 276mg | Fiber: 1g | Sugar: 4g | Vitamin A: 150IU | Vitamin C: 2.4mg | Calcium: 91mg | Iron: 1.4mg