Nutty Baked Beetroot Falafels + Some Fixin’s

Nutty beetroot falafelsNutty Baked Beetroot Falafels + Some Fixin’s

Life’s good when you’re eating Pink, round 2! (Click here for round 1). Falafels are a favorite of mine, and wen paired up with a fresh cucumber salsa and creamy avocado dill cream, they make a light and crunchy summer time meal. Falafel recipe adapted from my Nutty Black Bean Patties. Big love to you all!

Makes 20 falafels. Vegan + Gluten Free.


  • I medium beet
  • 1 tablespoon flax seeds
  • 1/4 cup toasted sesame seeds
  • 1/2 raw almonds
  • 1/2 cup packed fresh parsley
  • 1 1/2 cup cooked chickpeas
  • 1/4 cup gram flour (i.e chickpea flour, or other gluten free flour of choice)
  • 1 heaping tablespoon tahini
  • Juice of one lemon
  • 1 tablespoon extra virgin olive oil + extra for brushing
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt

Cucumber Salsa

  • 1 medium cucumber
  • 1 red onion
  • Large handful fresh parsley
  • Juice of one lemon
  • 1/2 tablespoon extra virgin olive oil
  • Salt and pepper to taste

Avocado Dill Cream

  • 1 ripe avocado
  • Juice of one orange
  • Large handful fresh dill
  • 1/2 tablespoon extra virgin olive oil
  • Salt and pepper to taste
Cabbage leaves or Pita, to serve

What to do

  1. For the falafels, place the flax seeds in a bowl and cover with water, set aside while you prep the rest of the ingredients. Shred the beet using a grater or food processor, then remove and set aside. Pulse the almonds and sesame seeds in the bowl of a food processor until coarsely ground. Add the parsley and pulse until well combined with the nuts, careful not to make a paste. Drain the flax seeds and add the food processor with nuts and parsley and give a few good pulses to combine. Add remaining ingredients, including shredded beet, and combine everything until it comes together, scraping down the sides when necessary.
  2. Place dough to set in the fridge while you preheat your oven to 375 F / 190 C, but dough can kept in the fridge overnight.
  3. Using your hands, form 20 small round falafels. Place on a baking sheet lined with parchment. Brush with a little oil and bake for 10 minutes, then flip and bake for another 10 minutes or until brown.
  4. For the salsa, dice the cucumber and onion and place in a bowl. Chop the parsley and add the to bowl. Squeeze over lemon juice, add olive oil and mix everything together. Taste and season with salt and pepper, add more oil if needed, set aside to marinated.
  5. For the avocado cream, add avocado to a small blender, squeeze over orange juice, add fresh dill and olive oil, then blend until smooth and thick. Taste and season with salt and pepper.
  6. Bring everything to the table, place 2-3 falafels in a cabbage leaf and top with salsa and avocado cream. Enjoy and repeat!


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