Create this glorious, gluten-free, fantastic falafel bowl! Top it with some veggies and some wonderful and easy vegan tzatziki! So much crispy goodness in these little falafel patties and the combination of flavours is wonderful! They make a delicious and nutritious spring meal after working in the garden!
Be sure to try the Roasted Sweet Potato Falafel variation! Just substitute chunks of sweet potato for the beet! It’s a wonderful option! Try making mini falafels for your toddlers! I served these with Roasty Beet and Garlic Hummus! Our 11 month old granddaughter loved it all! They are a healthy and easy toddler food and great to make ahead and freeze.
Adding some roasted beets or sweet potato, roasted garlic, fresh herbs, and some sesame seeds gives these falafels such great colour, flavour, and texture! A food processor and some pre-soaked chickpeas makes these come together so easily and quickly!
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| Prep Time | 45 minutes |
| Cook Time | 15 minutes plus roasting timee |
| Servings |
falafel patties
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Ingredients
- 1 cup dried chickpeas soaked overnight
- 1/2 large sweet onion
- 2 medium beets roasted. Or 1 large sweet potato for a delicious option!
- 1 bunch (about 2 cups) fresh parsley stems removed
- 1 handful fresh dill stems removed
- 1 bulb roasted garlic or sub 3 cloves fresh garlic.
- 2 Tablespoons cumin
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 4 Tablespoons chickpea flour or all purpose flour, if you are not gluten-free.
- 1 teaspoon salt
- 1/2 cup toasted sesame seeds
- 1/2 teaspoon hot sauce optional
- 1/2 cup panko crumbs Use GF version, if desired.
Ingredients
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Rate this recipe!
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Instructions
- These are worth the extra thought which is all that is required to put some dried chickpeas to soak overnight. It helps ensure a falafel with a better texture, and one that holds together!
- Heat oven to 350 degrees F. Peel and cut beets (or sweet potato) into cubes and rub with a little oil. Put beets (or potatoes) on a cookie sheet lined with parchment paper and roast until tender. This also helps to dry them out a little.
- While your beets are roasting, slice a little off the top of a full bulb of garlic and drizzle with oil. Wrap in foil or put in a garlic roaster, and roast until garlic is soft. Watch to ensure it does not get overcooked, as it can become hard and bitter. (You can also substitute fresh garlic, (using less) but the roasted version is sweeter and easier to digest.)
- In your food processor, put the onion and process until chopped well. Drain and pat dry your chickpeas and then add them to the food processor.
- Add your roasted beets, (or sweet potatoes) parley, dill. roasted garlic, spices, and dry ingredients. Pulse your mixture until combined but not too smooth. Add the sesame seeds and the hot sauce, if desired.
- Shape your mixture into small patties, about 1 Tablespoon each. Place on a parchment paper-lined cookie sheet and coat with panko crumbs for an extra crispy bite!
- These are really best when cooked in hot oil (375 degrees) for two or three minutes, turning to make sure they are cooked evenly and then drained on a paper towel. They are extra-crispy this way!
- Alternatively, bake for 15-20 minutes, until patties have become firm. At this point, you can gently move them to a heated and lightly oiled frying pan and pan-fry until crispy.
- Once par-baked (which helps them keep their shape) you can freeze these for future use. I also have frozen the raw mixture in small bags, unshaped, and then thawed the mixture before shaping, breading and frying them.
- For a gluten-free meal, serve on a bowl of brown rice, and top with your choice of veggies. This is especially good with fresh chopped tomatoes, sweet peppers, cucumbers, some freshly chopped chives or a little red onion. For us, this must be served with vegan tzatziki sauce and/or some tahini sauce. Enjoy! As an option, serve in a pita bread filled with fresh chopped tomatoes, sweet peppers, cucumbers, a little red onion, if desired and top with vegan tzatziki sauce and/or some tahini sauce. Enjoy!
- Also great stuffed into a pita bread or rolled up in a wrap!
Recipe Notes
Bill has dubbed these the "Not Awful Falafels, or (as the first attempts were rounder and less crispy) Flatalfels! He prefers a smaller, crispier falafel and we enjoy them often!
