Gluten free baked beetroot falafel salad bowls that are so perfect when you are craving something delicious yet healthy. Top it with seeds, nuts and a delicious dressing or vinaigrette to prepare a filling vegetarian meal.
I love meals where I can let the oven do its work, while I go in my room and chill (read: sleep!). Okay, not literally though, but you get the idea, right? Fuss free baked falafel recipe for you today, with a delicious addition of roasted beetroot, all mashed up giving you pretty pink beautiful crispy kebabs that are vegan and vegetarian.
Okay fine it takes about 25 minutes to roast/ bake beetroot chunks in the oven, plus theres 35 minutes added to cook the falafel (also in the oven, hence not fried, hence healthy, hence you are welcome!) but it is one hundred percent worth it, when you get a healthy, gluten free AND guilt free falafel salad bowl that is low on calories and its highest on taste.
How to make baked beetroot falafel in the oven?
Ingredients for healthy baked falafel
- CHICKPEAS: Canned chickpeas that are fully drained and dried (pat dry with a kitchen towel) or regular chickpeas boiled (pressure cooked) and drained+dried. This is the method I use in my Indian kitchen.
- SPICES: Coriander powder, roasted cumin powder (or simply dry roast cumin seeds and pulse), salt, chilli powder
- ROASTED BEETROOT: Oven roasted/ baked beetroot cubes cooked in some oil and salt.
steps
- Add roasted beetroot, chickpeas, spices, garlic to a food processor (blender/ mixer should work too) and mix until a soft dough is formed. You might want to add 1-2 tbsp of water to bring everything together.
- Prepare beetroot falafel kebabs in small circles (roughly 40 grams each) and transfer to oven to cook/ bake/ roast.
To prepare falafel salad bowls, add roasted/ baked beetroot falafels to a bed of mixed greens and add basil vinaigrette inspired by this recipe or good old fashioned mix of olive oil, salt, honey and lemon. YUM!
Perfect vegan meal that is ideal for a delicious lunch of dinner recipe, or may be pack it and take it work, like I do most of the time 😀 Also perfect for appetiser, for enjoying as a snack or may be prepare a roll or wrap and spread some homemade hummus turning it into a yummy middle eastern meal.
Hope you enjoy this fuss free Lebanese falafel recipe that is made with basic pantry staples and is also healthy and delicious.
Alternate healthy methods to cook falafel
PAN FRYING: To a frying pan, add 1 tbsp oil and let heat. Add 4 beetroot falafels at a time and cook 1-2 minutes per side.
AIR FRYER: Brush both sides of the falafel with oil and cook in air fryer for 15-20 minutes at 180 degree celsius.
More beetroot recipes to enjoy from the blog:
- Roasted beetroot hummus
- Gluten free beetroot, carrot, chickpea and corn kebabs
- Healthy beetroot & quinoa burgers
- Beetroot potato kebabs
Baked Beetroot Falafel Salad Bowl
- Prep Time: 10
- Cook Time: 60
- Total Time: 70
- Yield: 12 pieces falafel 1x
- Category: Salad/ Appetizer
- Method: Oven
- Cuisine: Lebanese/ Middle Eastern
- Diet: Vegan
Description
Gluten free baked beetroot falafel salad bowls that are so perfect when you are craving something delicious yet healthy. Top it with seeds, nuts and a delicious dressing or vinaigrette to prepare a filling vegetarian meal.
Ingredients
Baked Beetroot Falafel
- 300 or 2 cups grams chickpeas (drained and dried)
- 230 grams or 2 cups beetroot chunks (measured after peeling)
- 2 tablespoon oil
- salt
- 2 tablespoon toasted sesame seeds (see notes)
- 1/2 teaspoon chilli powder
- 1/2 teaspoon roasted cumin powder
- 2 tablespoon water
- 2 small cloves garlic
Salad Bowl
- Mixed salad leaves
- Toasted nuts and seeds
- Basil Vinaigrette or Olive Oil Lemon dressing
Instructions
- To a bowl, add beetroot, 1 tbsp oil and salt. Mix well and transfer to a baking sheet lined with parchment paper. Bake/ Roast for 25 minutes in pre heated oven (210 degree celsius). Let cool for 5-10 minutes.
- To a food processor, add roasted beetroot, chickpeas, garlic, chilli powder, cumin powder, salt and mix until well combined. Add water if needed (1-2 tbsp) to bring everything together in order to form a soft dough.
- Divide the dough in 12 equal balls (40 grams each) and shape them as flat falafels.
- Transfer to a baking sheet lined with parchment paper (lightly brushed with oil) and brush some oil on top of each falafel. Bake at 200 degree celsius for 25 minutes. Flip and bake for additional 15 minutes.
- Eat as it is or enjoy it as a salad.
Notes
To prepare toasted sesame seeds, transfer raw sesame seeds to a pan and dry roast at high heat for about 2 minutes until fragrant and color turns golden brown in color. Keep a close watch as they can burn quickly!
Keywords: vegan, vegetarian, healthy, gluten free, salad, chickpeas
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