Oven-Roasted Beet Falafel

I love falafel in all its forms, but frying has never been my thing—so I let the oven do the work. These beet falafels come out with the most gorgeous deep magenta color, almost jewel-like, and the texture is hearty yet light. Paired with a simple yogurt-tahini sauce, they turn into the kind of dish that feels both wholesome and vibrant, without a drop of oil from the fryer.

Ingredients:

• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 1 medium beet, roasted or steamed, chopped
• 1 small onion, roughly chopped
• 2–3 cloves garlic
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro (optional)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika (optional)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 3–4 tbsp chickpea flour or all-purpose flour (to bind)
• 2–3 tbsp olive oil (for brushing the falafel before baking)

For the Yogurt-Tahini Sauce:

• 1/2 cup plain yogurt
• 1 tbsp tahini
• 1 tsp lemon juice
• Salt, to taste

Instructions:

1. Preheat oven:
   Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Prepare the mixture:
   In a food processor, combine chickpeas, chopped beet, onion, garlic, parsley, cilantro, cumin, coriander, smoked paprika, salt, and pepper. Pulse until smooth but slightly chunky.
3. Add flour:
   Transfer mixture to a bowl and add chickpea flour gradually. The mixture should be firm enough to shape into patties or small balls.
4. Shape falafel:
   Use your hands to form small balls or patties (about 1–2 inches in diameter).
5. Brush with olive oil:
   Place the falafel on the prepared baking sheet and lightly brush the tops with olive oil.
6. Bake:
   Bake for 25–30 minutes, flipping halfway through, until falafel are firm and slightly crispy on the outside.
7. Make the sauce:
   While falafel are baking, mix yogurt, tahini, lemon juice, and salt in a small bowl. Adjust seasoning to taste.
8. Serve:
   Serve the beet falafel warm with yogurt-tahini sauce. Perfect with pita, salad, or grain bowls.

Tips:

• If mixture is too wet, add a bit more flour.
• Don’t over-process in the food processor—leave some texture.
• You can roast extra beets in advance for a more vibrant color.