Roasted Beet and Sesame Falafel Bowl
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!
| Servings | Prep Time |
| 20-24falafel patties | 45minutes |
| Cook Time |
| 15minutes plus roasting timee |
|
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Ingredients
- 1cup dried chickpeassoaked overnight
- 1/2large sweet onion
- 2 medium beetsroasted. Or 1 large sweet potato for a delicious option!
- 1bunch (about 2 cups) fresh parsleystems removed
- 1handful fresh dillstems removed
- 1bulb roasted garlicor sub 3 cloves fresh garlic.
- 2Tablespoons cumin
- 1/2teaspoon baking powder
- 1teaspoon baking soda
- 4Tablespoons chickpea flouror all purpose flour, if you are not gluten-free.
- 1teaspoon salt
- 1/2cup toasted sesame seeds
- 1/2teaspoon hot sauceoptional
- 1/2cup panko crumbsUse GF version, if desired.
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!
