Vegan Beet Falafel with Harissa Tahini Dressing
This baked Beet Falafel is a colourful twist on traditional falafel. Don't skip the spicy 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
How to store: Refrigerate the beet falafel and dressing in airtight containers for up to 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.
How to freeze: Freeze falafel in a freezer bag or airtight container for up to 3 months. It can be reheated from frozen in a 350ºF oven for about 15 minutes or in the microwave.
Nutrition
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