Vegan Beet Falafel with Harissa Tahini Dressing (EBOOK SNEAK PEEK!)

By Jessica Hylton - - Updated

This Vegan Beet Falafel with Harissa Tahini Dressing is a beautiful colour twist on your traditional favourite falafel! It’s baked instead of fried and tastes absolutely delicious!!

Vegan beet falafel with harissa tahini dressing on pita bread.

I just realised – I didn’t update you on the Awards Ceremony!! Friends, I won the award for Best Original Photography!! Thank you for everyone who left me the kindest comments! You can check out the post about it on my Instagram page here.

Just like that, Valentine’s Day is almost upon us. Now, I don’t usually do anything on the blog for Valentine’s Day, but I wanted to switch that up a bit this year. We’re going to be celebrating Valentine’s Day here in California (fun!!) and all the pink is out and about. So why not bring some pink love to the blog?!

Guess what?! This Beet Falafel recipe is straight 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 that you’ll love! It’s an almost 150 page guide, loaded with brand new recipes, and a 4 week meal prep guide! Firstly, thank you to everyone who has purchased it! A lot of you have been asking for a preview before buying. I thought it would be really nice to not only share a recipe, but one that would be perfect for Valentine’s Day!!

Beet falafel balls on a baking sheet, before baking.

It’s been a while and I’ve been waiting to make this Beet Falafel recipe again. I love eating falafel, I mean – who doesn’t? I love all the different varieties out there, and this is no exception. Now, this isn’t your traditional falafel, and that’s okay. I mean, look at that colour! It’s baked instead of fried. It still has that absolutely perfect falafel texture. The flavour is phenomenal. It has all the favourites of falafel – chickpeas, parsley, ground coriander and cumin, with the addition of a roasted beet. The roasted beet not only adds that colour but adds a smoothness to the falafel. It actually doesn’t taste like beet at all, thanks to the typical falafel ingredients, but really ups the nutrition and of course, makes it ten times prettier!

I went all out and made it into a divine falafel wrap – complete with tomatoes, lettuce and one of my favourite dips/spreads/sauces ever – a Harissa Tahini Dip. This means you’re getting not one, but TWO different recipes from the ebook! Also because of its gorgeous pink colour, making this for Valentine’s Day almost seems like destiny!

Beet Falafels on a pita bread with salad and harissa tahini dressing.

Remember that you can check out the rest of my ebook with has even more never been seen recipes on the blog! Enjoy and eat up friends!


Beet falafels on pita with salad and dressing drizzled on top.

Vegan Beet Falafel with Harissa Tahini Dressing

This Vegan Beet Falafel with Harissa Tahini Dressing is a beautiful colour twist on your traditional favourite falafel! It’s baked instead of fried and tastes absolutely delicious!!
by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 2 servings
Course Dinner, Jams, Sauces, Dips & Spreads, Lunch, Sauces, spreads
Cuisine Middle Eastern

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


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!


Calories: 710kcal | Carbohydrates: 109g | Protein: 28g | Fat: 22g | Saturated Fat: 3g | Sodium: 1430mg | Potassium: 1016mg | Fiber: 21g | Sugar: 17g | Vitamin A: 44IU | Vitamin C: 22mg | Calcium: 228mg | Iron: 9mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

by Jessica

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Recipe Rating


  1. This dish looks extremely nice! Let me give it a try, so I could know how it tastes! However, I feel like it should be yummy!

  2. Jenni says:

    5 stars
    Delish! Thank you!

  3. Isabelle says:

    5 stars
    Super easy and really yummy! I recommend!

  4. Candace Jurado says:

    This sounds delish and it is on our menu for dinner tonight. I have a question. Are the chickpeas supposed to be cooked or dried beans That have been soaked over night?

    • Gavin | Jessica in the Kitchen says:

      Hi, Candace thank you so much for reading the chickpeas are supposed to be cooked. I hope this helps!

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