Baked Beet Falafels

Most easiest and flavorful version of Falafels that you will ever make! No dipping sauces required.

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First things first… lets talk about these falafels.

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A far cry from the traditional kind, these bite size nuggets require a maximum of 30 seconds in the food processor (ok .. ok.. may be additional 1 or 2 minutes for peeling a beet and chopping onions and cilantro). You don’t have to waste time in chopping them fine, a rough chop, dump and the food processor will take care of the rest. The only time consuming part of the recipe is the 30 minute bake in the oven and that really requires zero effort! Have I convinced you enough to make these tonight? Granted you need to have a beet lying around.  All the others ingredients are your ( or mine at least) basic pantry staples.

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A  YUM-YUM healthy snack!

Baked Beet Falafel

Ingredients:

1 medium beet (4 -4 1/2 ounce), peeled and chopped into chunks

1 ( 15 ounce ) can garbanzo beans, drained, rinsed and patted dry

1 cup coarsely chopped cilantro

1/2 cup coarsely chopped onion

2 garlic cloves, peeled

1 teaspoon red pepper flakes

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1/2 teaspoon salt

1/2 teaspoon sugar

2 tablespoons all purpose flour

2 tablespoons extra virgin olive oil

Preperation:

Preheat oven to 450 degrees F. Spray a baking sheet with non-stick cooking spray and set aside.

Add chopped beets to the food processor, process for about 10 seconds, until finely minced.

Add all other ingredients and process for 15-20 seconds, until coarsely ground.

Scoop about 1 1/2 tablespoons measure mounds on the baking sheet (an ice cream scoop makes the job much easier). Spray the falafels again with a liberal coating of non-stick cooking spray.

Place in oven and bake for 30 minutes. Cool pan on a wire rack.

Serve warm or cold.

Makes 18-20 falafels

 

 

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4 Comments

    1. I haven’t worked with canned vegetables. Canned beets might have been cooked already and will certainly change the taste and texture of the falafels. Thanks

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