Baked beetroot falafel

Baked beetroot falafel

Total: 12 hr 45 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / person: 305 kcal
, Fat: 10 g
, Carbohydrate: 34 g
, Protein: 14 g

I'm always trying out different recipes for delicious chickpea balls. This time, I've come up with a version that includes beetroot as well as a tasty cashew and cumin dressing. These beetroot falafel are perfect for salads, food bowls or simply stuffed in a pita bread.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g dried chickpeas
280 g raw beetroots, cut into pieces
2 bunches parsley
2 garlic cloves
2 tsp ground cumin
½ tsp ground coriander seeds
1 tsp salt
1 organic lemon, use a little grated zest
a little olive oil


2 organic lemons, the whole juice
1 dl water
4 tbsp cashew cream
1 tsp ground cumin
½ tsp salt
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How it's done

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Soften the chickpeas in water for approx. 12 hrs., drain. In a blender, puree the chickpeas with all the other ingredients up to and including the lemon zest. With wet hands, shape the mixture into approx. 20 balls, place on a baking tray lined with baking paper. Flatten the balls slightly and brush with oil.

To bake

Approx. 15 mins. in the centre of an oven preheated to 190°C. Remove, turn over the balls, cook for a further 15 mins.


In a blender, puree the lemon juice with all the other ingredients up to and including the salt. Serve the dressing with the falafel.

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