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Nutted Baked Beet Falafel

Nutty Baked Beet Falafel with Lemon Yogurt Sauce

Course Appetizer, Brunch, Lunch, Snack
Cuisine Middle Eastern
Keyword falafel recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 14 falafel
Author Lora Wiley-Lennartz

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:

  1. Preheat the oven to 350 degrees Line a baking sheet with parchment paper.
  2. Drain the chickpeas and rinse. Pat dry.
  3. Place the chickpeas, beet, garlic, shallot, parsley, nuts and flour in a food processor or blender. Pulse until fully combines.
    Nutty Baked Beet Falafel
  4. Season with salt and freshly ground black pepper to taste.
  5. Use a teaspoon or scoop or falafel scoop for balls out of the mixture.
    Red Beet Falafel
  6. Transfer the falafel to the prepared baking sheet and bake for 25 minutes.
    Red Beet Falafel
  7. Remove from oven, transfer to a serving plate and serve with the lemon yogurt dip.

Make the Lemon Yogurt Dip:

  1. In a small bowl, whisk together the yogurt, zest, lemon juice, and olive oil.
  2. 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.