These flavorful and moist Mini Beetroot Falafels make a healthy lunch and a wonderful vegetarian dinner. Serve it with some fresh salad or a spoonful of yogurt. 
Servings Prep Time
4servings 15minutes
Cook Time
Servings Prep Time
4servings 15minutes
Cook Time
  • 4cups soaked chickpeas
  • 1cup shredded beets
  • 1/2large chopped onion
  • 1/4cup chopped cilantro
  • 1/4cup chopped parsley
  • 4 garlic cloves (minced)
  • 6tbsp flour
  • 2tsp baking powder
  • 1tsp cumin powder
  • 1tsp sea salt
  • 1/4tsp cayenne pepper (optional)
  • vegetable oil for frying
  1. Place the drained, uncooked chickpeas in the food processor. Pulse it a few times to break the chickpeas and then add the rest of the ingredients.
  2. Pulse the mixture until all the ingredients are evenly distributed and the chickpeas look well processed but not pureed.
  3. Using a tablespoon, scoop the mixture and form a small ball. You may need to dip the spoon in clean water to prevent the mixture from sticking. Repeat this step until you run out of the mixture.
  4. Press these balls slightly with your fingers to form small and cute patties.
  5. Fry the patties in the vegetable oil on the medium heat for about 2-3 minutes on each side.
Recipe Notes
Nutrition Facts
Amount Per Serving
Calories 494 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 2g 10%
Polyunsaturated Fat 9g
Monounsaturated Fat 6g
Sodium 436mg 18%
Potassium 609mg 17%
Total Carbohydrates 67g 22%
Dietary Fiber 15g 60%
Sugars 11g
Protein 18g 36%
Vitamin A 3%
Vitamin C 7%
Calcium 8%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.
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