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Gluten Free Beetroot, Corn, Carrots and Chickpea Kebabs

  • Author: Sheenam
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 45
  • Yield: 8 kebabs (or falafels/ tikki) 1x


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. 


  • 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


  1. Preheat the oven to 200 degree celsius.
  2. 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.
  3. 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.
  4. Add the cooled down carrots and beetroot to a blender/ food processor.
  5. Add sweet corn and chickpeas and blitz until a pasty mixture is formed.Transfer this to the large dish.
  6. Add roasted cumin powder, chilli powder, salt and roasted besan and prepare a dough.
  7. Prepare small bite sized kebabs and keep asde.
  8. 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.
  9. Repeat the same for the remaining kebabs.
  10. Serve hot with coriander chutney or lemon garlic yogurt dip.

Keywords: vegetarian, vegan, healthy, snack, appetiser

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