Baked Beetroot Falafel

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Baked Beetroot Falafel


Cooking Time

Preparation Time :10 Min

Cook Time : 30 Min

Total Time : 40 Min


Serves : 2
  • 1/2 cup chickpeas, dried

  • 1 beetroot, boiled & chopped

  • 1 small onion, finely chopped

  • 1 Handfull coriander leaves

  • 1 tsp coriander powder

  • 1/4 tsp pepper

  • 1/2 tsp cumin powder

  • 1/2 tsp Salt or to taste


  • Soak chickpeas overnight. Now you can either boil them or use as it is (soaked and slightly swollen chickpeas)
  • Chop off the head and bottom of beetroot and boil it in pressure cooker for one whistle. Let it cool before further use.
  • Into high speed food processor, add beetroot & chickpeas and blend untill everything has broken down. Do not puree just blend enough to make tiny pieces which on compression binds together.
  • Now add onion, coriander leaves and spices into the beet-chickpea mixture.
  • Roll it into mini balls and press down with hands to make patties.
  • Preheat oven to 190°C.
  • Now if you choose to deep fry, you can use the balls but to bake them we need to make patties out of it.
  • Align a tray with parchment paper and place patties in it.
  • Bake them for 30 mins. Make sure to flip the patties in the mid way, i.e. after 15 mins.
  • Serve hot with tahini sauce or curd.