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These vibrant beetroot patties give regular chickpeas an exciting makeover with their eye-catching hue and fantastic taste. They're a fun spin on traditional Mediterranean fare, combining the natural sweetness of beets with protein-rich chickpeas in a way that'll wow your taste buds.
I threw these together for the first time when hosting friends with different food needs, and now they're my favorite impressive dish that somehow pleases everyone at the table, no matter what their food preferences might be.
Ingredients
- Beetroots: Pick ones slightly smaller than tennis balls for their sweet taste and gorgeous color
- Cooked chickpeas: They add protein and give you that traditional falafel bite
- Fresh coriander leaves: You can skip these if you want, but they add nice fresh herb flavor
- Ground coriander and cumin: These spices bring that authentic Middle Eastern taste you need
- Garlic cloves: For that rich, savory kick
- Sea salt: Brings out all the flavors without taking over
Step-by-Step Instructions
- Prepare the beetroot:
- Cut away the rough beetroot tops and toss them out. Dice the beets into small half-inch cubes. Pop them on a baking sheet and roast at high heat for about 45 minutes until they're soft. Let them cool completely before moving on. You can do this part a day early to save time later.
- Blend the mixture:
- Throw your cooled roasted beets, chickpeas, garlic, any fresh herbs you're using, your ground spices, and salt into a food processor. Give it a few pulses until everything combines but stays a bit chunky. You want it to stick together when squeezed but not turn into smooth paste.
- Form the falafels:
- Grab small amounts of the mix and roll into balls a bit smaller than golf balls. Flatten them slightly to make mini patties that will cook evenly throughout.
- Cook to perfection:
- Put your patties on a grill tray and cook them over medium-low heat for roughly 8 minutes on each side. You're looking for a slightly crisp outside with a tender inside. You can also bake them if that's easier for you.
- Serve with tahini:
- Pour some creamy tahini sauce over them for the perfect finishing touch to these earthy bites.
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When I brought these to a family dinner once, my veggie-hating nephew wolfed down three in a row and wanted to know how to make them. There's something about their bright color mixed with familiar falafel flavors that wins over even the fussiest eaters.
Make Ahead Options
The flavor of these patties actually gets better after they sit for a bit. You can make the whole mixture and keep it in the fridge for up to three days before shaping and cooking. The roasted beets can be done up to five days ahead, which makes this perfect for planning meals or when you're having guests over.
Serving Suggestions
These taste great on their own with tahini sauce, but you can use them lots of ways. Stuff them in warm pita with fresh veggies and a tahini drizzle. They're also great on top of salads or as part of a Mediterranean snack board next to hummus, olives, and flat bread.
Storage Information
After cooking, you can keep these in an airtight container in your fridge for up to five days. They also freeze well for up to three months. To warm them up, just pop them in a 350°F oven for about 10 minutes or microwave them if you're in a hurry. They'll keep their beautiful color even after storing.
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Frequently Asked Questions
- → What can I do if the mixture falls apart?
If the mix is too loose, pulse the ingredients until they hold together but stay crumbly, not mushy. You can add a little water or olive oil to adjust if needed.
- → Can roasted beetroot be replaced with canned?
Using canned is fine, but roasting gives a sweeter, richer taste. Make sure to drain the canned ones well to avoid them being too wet.
- → What are good sides for these falafels?
These falafels go beautifully with fresh salads, tahini, pita, or even tossed into a grain bowl alongside rice or quinoa.
- → Is oven-baking okay instead of grilling?
Baking works perfectly! Pop them in the oven at 180°C (356°F) and cook for about 15-20 minutes, flipping halfway through for even results.
- → Can I prep the beetroot early on?
Sure! Roast the beetroot up to 2 days ahead and refrigerate it. It'll save you some time when you're ready to make the falafels.