Nutty Baked Beetroot Falafels + Some Fixin’s

Nutty Baked Beetroot Falafels + Some Fixin's | happy hearted kitchen
Nutty Baked Beetroot Falafels + Some Fixin's | happy hearted kitchen
Nutty Baked Beetroot Falafels + Some Fixin's | happy hearted kitchen

“I wish you the courage to be warm when the rest of the world would like you to be cool. I wish you success sufficient to your needs; I wish you failure to temper that success. I wish you joy in all your days; I wish you sadness so that you may better measure joy. I wish you gladness to overbalance grief. I wish you humor and a twinkle in the eye. I wish you glory and the strength to bear its burdens. I wish you sunshine on your path and storms to season you journey. I wish you peace in the world in which you live and in the smallest corner of the heart where truth is kept. I wish you faith to help you define your living and your life. More I cannot wish you except perhaps love to make all the rest worthwhile.”

– Robert A. Ward
Nutty Baked Beetroot Falafels + Some Fixin's | happy hearted kitchen
Nutty Baked Beetroot Falafels + Some Fixin's | happy hearted kitchen
Nutty Baked Beetroot Falafels + Some Fixin's | happy hearted kitchen

[recipe]Nutty 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.

Falafels

  • 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![/recipe]

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  • This looks and sounds absolutely delicious! A nice, crispy falafel with tons of tahini is one of my favorite meals. Great recipe. I’m going to try this soon!

    • Thanks, Renee! Always love meeting a fellow falafel lover! J x

  • Mhmmm they are amazing. I just made them and absolutely love em! Thank you for sharing this recipe! 🙂

    • Thanks, Annika! I am so happy you liked them! So appreciate you letting me know 🙂 J x

  • I made these last night and they turned out wonderfully! I love beets and falafel, so this was a perfect recipe!

    PS. I love that quote by Robert A. Ward. Wise words 🙂

    • Oh thank you, Tracey! I am so happy you enjoyed them, and the quote! J x

  • Tim Hordo

    Falafels are a Friday night favourite at our house; steam a wrap, grill some onion and green pepper strips, add some hummus (sometimes also vegan mayo and BBQ sauce) tomatoes, some lettuce…man I’m getting hungry! Can’t wait to try baking falafels instead of frying them, especially since it incorporates beets!

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