Soft, healthy and delicious falafels or tikki/ kebabs made of chickpeas (white chana / chhole), sweet corn, roasted beetroot and carrot - perfect gluten free, vegan and vegetarian appetiser or snack.
These beetroot, chickpeas, corn and carrot kebabs are so good and easy to make, plus they are so healthy and delicious. I have been loving creating recipes with beetroot and as much as I love these easy recipes for roasted beetroot hummus or simple beetroot kebabs or this superb veggie burger aka beetroot and quinoa burger, this recipe for beetroot, carrot, sweet corn and chickpea kebabs or falafel are my new favourite!
The best about this recipe for beetroot, carrot, sweet corn and chickpea kebabs or falafel is that you could enjoy this alone as an appetiser, perfect for healthy snacking or serving as a vegetarian bar snack or enjoy this for breakfast (so healthy!). The most fun way, in my opinion, would be to serve them as sliders or mini burgers (hello easy soft and fluffy egg less homemade dinner rolls/ buns) or serve them with a really fresh arugula salad and enjoy this as a whole main dish for a vegetarian or vegan dinner or lunch recipe ready with the most basic pantry staples.
Besides serving as pretty pink appetisers, these kebabs or tikki are one of the healthiest options for a meatless Monday recipe which are so soft and so full of flavour with just 2 basic spices: chilli powder and roasted cumin powder.
How to make beetroot, carrot, sweet corn and chickpea kebabs or falafel?
Start by roasting beetroot and carrots with some olive oil and salt. 25 mins in the oven at 200 degree celsius.
Add the cooled down roasted goodness to a blender or food processor together with boiled sweet corn and chickpeas (boiled or canned)
Blitz until well combined (just about 8-10 seconds) and transfer to a large dish. Add roasted cumin powder, salt, chilli powder, roasted gram flour (besan) or chickpea flour and prepare small tikki or kebabs or falafels.
Pan fry with about 1 tbsp oil per 4 kebabs and cook for 1.5 mins per side & enjoy.
Serving options:
- serve with delicious homemade 5 minute coriander/ cilantro chutney
- or with quick and easy lemon garlic yogurt dip
- or with french onion yogurt dip
- serve over a fresh arugula chickpea salad
- or stuff in homemade soft eggless dinner rolls (bread buns)
Make ahead tip:
Wish to serve them as an appetiser to a party? Make them ahead and refrigerate the kebabs until they are to be used. Before frying them (pan fry) transfer them to the kitchen counter for 15 minutes to come down to an acceptable temperature.
More vegetarian beetroot recipes:
- simple beetroot kebabs
- roasted beetroot hummus
- beetroot and quinoa burgers
- roasted beetroot rocket salad with candied walnuts
Gluten Free Beetroot, Corn, Carrots and Chickpea Kebabs
- Prep Time: 10
- Cook Time: 30
- Total Time: 45
- Yield: 8 kebabs (or falafels/ tikki) 1x
Description
Soft, healthy and delicious falafels or tikki/ kebabs made of chickpeas (white chana / chhole), sweet corn, roasted beetroot and carrot - perfect gluten free, vegan and vegetarian appetiser or snack.
Ingredients
- 1 cup boiled chickpeas
- 3/4 cup boiled sweet corn
- 1 cup carrot (cubed in chunks)
- 1 cup beetroot (cubed in chunks)
- 1 tbsp extra virgin olive oil
- 1/2 tsp roasted cumin powder
- salt
- 1/2 tsp red chilli powder
- 1/4 cup roasted besan
- 3 tbsp oil for pan frying the kebabs
Instructions
- Preheat the oven to 200 degree celsius.
- To a large mixing bowl, add beetroot and carrots. Add olive oil and salt. Mix well and transfer to a baking sheet lined with parchmant paper and bake for 25 minutes.
- Once the carrot and beetroot have roasted/ baked, transfer them the baking sheet to the kitchen counter and let that come down to room temperature.
- Add the cooled down carrots and beetroot to a blender/ food processor.
- Add sweet corn and chickpeas and blitz until a pasty mixture is formed.Transfer this to the large dish.
- Add roasted cumin powder, chilli powder, salt and roasted besan and prepare a dough.
- Prepare small bite sized kebabs and keep asde.
- Add 1.5 tbsp oil to a non stick fry pan and add 4 kebabs at a time, cook for about 1.5 min per side.
- Repeat the same for the remaining kebabs.
- Serve hot with coriander chutney or lemon garlic yogurt dip.
Keywords: vegetarian, vegan, healthy, snack, appetiser
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