This crispy Beet Falafel with Harissa Tahini Dressing is a colourful twist on traditional falafel! It’s baked instead of fried, making it an easier way to get your Mediterranean flavor fix.
This isn’t your traditional falafel!
While I don’t think anyone would turn down classic, crispy falafel made with chickpeas, this version adds tender roasted beets to the mix — and it gives the falafel the prettiest pink colour. Not only that, it also adds a smooth texture thanks to the moisture in the beets.
Now, I know what you’re thinking: does it taste like beets?
The answer is no! With the parsley, ground coriander, and cumin, this beet falafel tastes very much like traditional falafel, with just a hint of sweetness. What it doesn’t have is a strong beet flavour, so even if you’re not a beet fan, you’ll enjoy this falafel.
This beet falafel recipe comes from my ebook, It’s That Easy ! If you don’t know, I wrote an ebook that speaks about how easy it is to transition to a meatless lifestyle. It’s nearly 150 pages of tips, recipes ( so many recipes! ), and a 4 week meal prep guide to help get you started.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the Beet Falafel:
- Ground cumin
- Ground coriander
- Flour – Either all-purpose flour or a gluten-free variety like oat or einkorn.
- Roasted beets – Follow the recipe for roasting beets here: Roasted Beet “Feta” Salad with Maple Mustard Vinaigrette .
- Chickpeas
- Dried or fresh parsley
- Salt
- Pepper
- Garlic
- Lemon or lime
- Onion
For the Harissa Tahini Dressing:
- Tahini – Here’s how to make tahini .
- Sea salt
- Ground black pepper
- Harissa paste – Harissa is a smoky, spicy North African condiment. You can find it at many grocery stores these days, or you can order it online.
- Water
- Lime juice
- Garlic chopped
For the Beet Falafel Wraps:
- Pita wrap
- Lettuce
- Tomatoes
- Parsley
- Onions
How to Make Beet Falafel and Harissa Tahini Dressing
You can make both the tahini dressing and the beet falafel mixture in advance, then form and bake the falafel when you’re ready to eat.
Make the Harissa Tahini Dressing:
Process. Combine all of the ingredients in a blender or food processor. Blend until the mixture is smooth.
Set aside. Transfer the dressing to a bowl and set aside until you’re ready to use it.
Make the Beet Falafel:
Make the falafel mixture. Combine all of the falafel ingredients in your food processor and process for at least a minute, or until everything is thoroughly combined and pink. Refrigerate this mixture so it’s easier to work with.
Prepare . Preheat your oven to 400°F/200°C and line a baking sheet with parchment paper or a silicone mat.
Form the falafel. Dust your hands with flour to keep the falafel mixture from sticking. Form the falafel using about a tablespoon of the falafel mixture at a time, rolling it in your hands until it forms a ball. Place the balls on the prepared baking sheet.
Bake. Place the baking sheet in the oven and bake the falafel for 20 minutes. Cool slightly before serving.
Make the wraps. Divide the lettuce, parsley, onions, and tomatoes onto the pita wraps. Add 4 balls of falafel to each wrap, then drizzle with the Harissa Tahini Sauce.
Tips for Success
Here are some hints and tips to make this beet falafel recipe even easier!
- Swapping out the red beets. If you’re not into dealing with red beet juice on your cutting board and hands, you can use yellow beets instead.
- Using dried chickpeas. If you’d like, you can swap the canned chickpeas for a cup and a half of cooked dried chickpeas.
- Keeping hands clean. You can use a cookie scoop to form the falafel balls and keep your hands from getting messy!
What Is Traditionally Served With Falafel?
I love tucking beet falafel into wraps, but you can also use them as part of a big meze platter full of Middle Eastern favourites! Here are some ideas:
- Perfect Homemade Hummus
- Baba Ghanoush
- Spicy Roasted Red Pepper Hummus
- Mediterranean Chickpea Salad
- Mediterranean Quinoa Salad
How to Store and Reheat Leftovers
You can store the beet falafel and dressing separately in the refrigerator, each in airtight containers. They’ll last about 4 days. The falafel can be reheated in the microwave or in a 350ºF oven for about 10 minutes, and the dressing can be set on the counter to warm up a bit before serving if it’s thickened in the fridge.
Can You Freeze Falafel?
Yes, you can freeze this falafel for up to 3 months. Store it in a freezer bag or airtight container. It can be reheated from frozen in a 350ºF oven for about 15 minutes or in the microwave.
Ingredients
Beet Falafel
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 cup flour – be that gluten free , einkorn or oat flour
- 1 cup roasted beets
- 2 cups chickpeas
- 1/2 teaspoon dried parsley or 2 tablespoons fresh parsley
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 5 cloves garlic
- 3 tablespoons lemon/lime
- 1 small onion , chopped
- Pita wrap , lettuce and tomato to serve
- Top with Harissa Tahini Dressing to spread on the pita wrap , found in the ebook!
Harissa Tahini Dressing
- 1/4 cup tahini
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon harissa paste
- ¼ cup water
- 2 tablespoons lime juice
- 3 cloves garlic , chopped
Instructions
Harissa Tahini Dressing
Mix all the ingredients together in a blender or food processor. Spoon into a bowl and set aside until ready.
In your food processor, combine all the Beet Falafel ingredients. Combine until everything has been thoroughly combined and it’s all pink, at least a minute. Scoop into a bowl if easier, and place it to the fridge to chill.
Preheat your oven to 400°F/200°C. and let it sit in the fridge while the oven preheats. Line a cookie sheet with parchment paper or with your silicone mat.
Powder your hands with the flour so they don’t stick. Take the dough out the fridge, scoop some dough in your hands (about a tablespoon) and roll into a ball. It doesn’t have to be perfect. Place the ball on the cookie sheet and continue until finished.
Place the sheet into the oven and bake the falafel balls for 20 minutes. Remove and allow to cool slightly.
For each pita wrap: 1 pita wrap, add lettuce, chopped parsley, chopped onions, and chopped tomatoes on the bottom. Add about 4 falafel balls into each wrap, and drizzle your Harissa Tahini Sauce on top. Enjoy!
Notes
Vegan Beet Falafel with Harissa Tahini Dressing
Ingredients
Beet Falafel
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 cup flour - be that gluten free einkorn or oat flour
- 1 cup roasted beets
- 2 cups chickpeas
- 1/2 teaspoon dried parsley or 2 tablespoons fresh parsley
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 5 cloves garlic
- 3 tablespoons lemon/lime
- 1 small onion chopped
- Pita wrap lettuce and tomato to serve
- Top with Harissa Tahini Dressing to spread on the pita wrap found in the ebook!
Harissa Tahini Dressing
- 1/4 cup tahini
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon harissa paste
- ¼ cup water
- 2 tablespoons lime juice
- 3 cloves garlic chopped
Instructions
Harissa Tahini Dressing
Mix all the ingredients together in a blender or food processor. Spoon into a bowl and set aside until ready.
In your food processor, combine all the Beet Falafel ingredients. Combine until everything has been thoroughly combined and it’s all pink, at least a minute. Scoop into a bowl if easier, and place it to the fridge to chill.
Preheat your oven to 400°F/200°C. and let it sit in the fridge while the oven preheats. Line a cookie sheet with parchment paper or with your silicone mat.
Powder your hands with the flour so they don’t stick. Take the dough out the fridge, scoop some dough in your hands (about a tablespoon) and roll into a ball. It doesn’t have to be perfect. Place the ball on the cookie sheet and continue until finished.
Place the sheet into the oven and bake the falafel balls for 20 minutes. Remove and allow to cool slightly.
For each pita wrap: 1 pita wrap, add lettuce, chopped parsley, chopped onions, and chopped tomatoes on the bottom. Add about 4 falafel balls into each wrap, and drizzle your Harissa Tahini Sauce on top. Enjoy!
Notes
Nutrition
Vegan Beet Falafel with Harissa Tahini Dressing https://jessicainthekitchen.com/vegan-beet-falafel-with-harissa-tahini-dressing-ebook-sneak-peek/ February 22, 2018
This Easy Southwestern Tofu Scramble will become your new vegan breakfast idea!! It’s beyond simple to make and you can even make it into breakfast tacos!
I’ll admit it – I was very skeptical about this. Tofu scramble? But, I know you guys are always asking for more breakfast options, so I gave it a try.
Ingredients
- 2 teaspoons coconut oil
- ½ red onion
- 5 cloves garlic , minced
- 1 block of firm tofu - pressed
- ¼ teaspoon dried oregano
- ¼ teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon nutritional yeast , feel free to add more
- 2 tablespoons almond milk
- serve optionally with the below:
Breakfast Tacos (optional)
- Roasted potatoes
- corn taco shells
- parsley or chives
- avocado slices
- hot sauce
Instructions
- In a pan over medium heat, heat the coconut oil. Add in the onions and the garlic, and sauté for about 5 minutes until translucent and fragrant.
- Take the pressed tofu block in your hand and crumble it into the pan with your hands.
- Mix all the seasonings in a bowl, including the salt and pepper, and then sprinkle it over.
- Stir to combine, until the seasonings are fully incorporated. Add in the milk and stir again. Low to medium low and allow to cook for about 5-8 minutes, stirring frequently. Taste test and add any more seasonings that you want.
- Remove from heat. Serve as you’d like by itself, with breakfast potatoes or in a taco with the ingredients in that section of the recipe. Enjoy!
