This Nutty Baked Beet Falafel is a healthy alternative to the fried version. Furthermore, it has added bonuses of pretty red color and deep beet flavor. Most of us in the USA are celebrating the July 4th holiday. If you are planning a red, white and blue menu, bookmark this recipe. I constantly look for holiday-themed fun and delicious recipes. However, it’s time I added another to the party myself.
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I have never made my own falafel before. However, the process to make this recipe could not be more simple. The ingredients are also not fussy. Chickpeas, shallots, garlic cloves, parsley, chopped peeled fresh beet, and some nuts. I chose walnuts. However, you can use almonds, cashews or pistachios, if you like. additionally, some all-purpose flour to hold it all together.
Blend everything together in a food processor or blender. If the consistency of the Nutty Baked Beet Falafel mixture is too wet, add some more flour one tablespoon at a time.
I used a falafel scoop I bought in Nazareth, Israel to portion out the Nutty Baked Beet Falafel mixture. However, alternatively, use a teaspoon or a cookie scoop, if you have one.
In full disclosure, in my first batch, I tried to fry these and they completely fell apart. Alternatively, baking them worked way better. also, I added more flour to the second batch, consequently, they held together much better. I’m not a lover of beet flavor. However, Nutty Baked Beet Falafel might be my new favorite snack.
The accompany the Falafel, I whipped up a quick yogurt sauce. Plain yogurt, lemon zest and juice, and salt and pepper. A simple but perfect companion.
Nutty Baked Beet Falafel with Lemon Yogurt Sauce
Ingredients
Ingredients for the falafel:
- 1 15.5 oz can chickpeas
- 1 cup chopped fresh beet
- 2 garlic cloves peeled and chopped into small pieces
- 1 shallot peeled and chopped into small pieces
- 1/4 cup chopped nuts cashews, pistachios, walnuts
- 2 tablespoons chopped fresh parsley
- 1/4 cup all-purpose flour*
- Salt and freshly ground pepper to taste
Ingredients for the lemon yogurt dip:
- 1 cup plain yogurt
- zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 tbsp olive oil plus some for drizzling
- Salt and freshly ground pepper to taste
- 1 pinch sugar
Instructions
Make the falafel:
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Preheat the oven to 350 degrees Line a baking sheet with parchment paper.
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Drain the chickpeas and rinse. Pat dry.
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Place the chickpeas, beet, garlic, shallot, parsley, nuts and flour in a food processor or blender. Pulse until fully combines.
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Season with salt and freshly ground black pepper to taste.
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Use a teaspoon or scoop or falafel scoop for balls out of the mixture.
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Transfer the falafel to the prepared baking sheet and bake for 25 minutes.
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Remove from oven, transfer to a serving plate and serve with the lemon yogurt dip.
Make the Lemon Yogurt Dip:
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In a small bowl, whisk together the yogurt, zest, lemon juice, and olive oil.
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Season with salt, pepper, and sugar to taste. Drizzle a small amount of olive oil over the top and serve with the falafel.
Recipe Notes
*If the mixture is too sticky to work with, add more flour, one tablespoon at a time.
Like this Nutty Baked Beet Falafel? Also try some of these other perfect for July 4th recipes:
