Roast Beetroot Falafels – easy gluten-free vegan deliciousness

I’ve often thought that if I owned a food van serving street food, then beetroot falafels would be top of my menu. They’re traditionally deep fried (I grill or bake mine) and served in pita bread (making them an excellent grab n’ go food). And here’s the best part – they just happen to be incidentally vegan – yay!

For finer dining, falafels might be served as part of a mezze platter, along with salad, roast veggies, quinoa and sauce (especially tahini sauce).

I just love that about falafels, they can be super posh or simply simple, whatever the moment calls for.

Beetroot falafel recipe by Trinity - gluten-free vegan

Anyway, this week beetroot is happening again in my kitchen, so I couldn’t resist sharing one of my favourite falafel recipes. This one is made with roasted beetroot.

There is something about that colour that really excites people when I serve these. It’s bright, it’s joyous and it makes people smile – and that’s before we even get to that delicious taste.

In this variation, I roast the beetroot, to help bring out its earthy, sweet depths. I also bring in coriander leaves (cilantro) for vibrancy and freshness.

Falafel originated in the Middle East, traditionally made with chickpeas or fava beans (you might know fava beans as broad beans if you live in the UK). These days you can find falafels all over the world, very popular in the west.

There are lots of different falafel variations and methods of cooking. I created my first homemade falafels many years ago, after reading the ingredient list on a falafel packet (essentially chickpeas, garlic, salt, ground coriander, and cumin). I experimented with different ratios and at one point even tried chickpea flour (gram flour) until I found balances and blends that inspired me.

In my recipe here, it is the moisture of the chickpeas that holds everything together. It wasn’t long before I could resist playing with different spices, herbs, and other ingredients.

Beetroot gets my top vote for its incredible nutritional profile and its ability to help lower blood pressure, improve stamina and support healthy liver function. So it was only a matter of time before it appeared in my falafel.

Beetroot has excellent antioxidant properties. It is high in glutathione, polyphenols and betalains, which all have excellent anti-oxidant properties. Anti-oxidants play a key role in the prevention of most chronic diseases, due to their ability to counteract the effects of free radical damage on human tissue.

Beetroot is also rich in essential nutrients such as… Folate (folic acid/B9) which is essential for DNA synthesis and repair. Manganese which is good for skin & bone health; blood sugar management; protection against free-radicals.  helpful for blood pressure regulation and kidney health. Vitamin C – a  powerful anti-oxidant; helpful for wound healing; blood sugar regulator. Beetroot also has good levels of zinc, iron and copper for maintaining general healthy body function.

Read on here for more about beetroot…

Coriander leaves (cilantro) are a wonderful addition to this recipe, with its hint of green to compliment the beetroot red and its plethora of antioxidants and beneficial nutrients. It doesn’t dominate the flavour, but simply compliments it (and if you don’t like coriander leaves you can swap for parsley or just leave it out altogether).

Roast Beetroot Falafels with Tahini Sauce - easy gluten-free vegan deliciousness

Roast Beetroot Falafels with Tahini Sauce - easy gluten-free vegan deliciousness

Yield: 10
Cook Time: 16 minutes
Total Time: 16 minutes

A delicious beetroot inspired falafel recipe with the addition of coriander (cilantro) leaves. Baked or grilled (broiled if you are in the USA) to maintain a wonderful, healthy, gluten-free, vegan falafel.


  • 2 beetroots (just under tennis ball size)
  • 2 large garlic cloves
  • 250g (2 cups) cooked chickpeas
  • 1 handful fresh coriander leaves
  • 1 tablespoon ground coriander
  • 1 heaped teaspoon ground cumin
  • 1 teaspoon sea salt


Ahead of time: Slice the rough neck/top off the beetroots and discard. Chop the remaining beetroot into cubes (1.5cm/half an inch cubed in size). Bake in the oven on a baking tray for about 45 minutes on a high heat. When done, take out and leave to cool until you are ready to make the falafels. This can be done ahead of time, or the night before when you are using the oven for something else.

When beetroot is ready...

  1. Add all ingredients into a food processor and blend until everything has broken down. It doesn’t need to be pureed completely, just broken down into tiny pieces so that when you compress, everything binds together.
  2. Roll into balls (a little smaller than golf balls in size).
  3. Press the balls down into mini patty shapes.
  4. Place onto a grill tray (broiler in the USA) and grill on a medium/low heat for about 8 minutes on each side. (You can also bake these in the oven as an alternative to grilling).
  5. Serve right away.
  6. This served really well with tahini sauce - check out my Easy Tahini Sauce Recipe here

Pin for later…

Roast Beetroot Falafels - easy gluten-free vegan deliciousness by Anastasia, Kind Earth




  1. Jenn September 27, 2017 at 2:11 am - Reply

    I love that color! What a great idea to add beets to falafel. And, yes, give me all that tahini sauce!

  2. Nicole Dawson September 27, 2017 at 3:20 am - Reply

    I would be the first in line if you ever ventured out with that food truck idea!

  3. Dianne's Vegan Kitchen September 27, 2017 at 8:37 pm - Reply

    I love falafels, and I love the idea of making them with beets! I can’t wait to try the recipe!

  4. Mel | September 29, 2017 at 5:12 am - Reply

    That colour! They are so pretty. They would be wonderful as part of a buffet at a little girls’s birthday party!…Or on my pita bread for lunch! πŸ˜‰

  5. Linda from Veganosity September 29, 2017 at 5:46 pm - Reply

    The prettiest falafel I’ve ever seen! These sound so wonderful, Trinity. There are two beets in my fridge just begging to be turned into these.

  6. Kristina September 29, 2017 at 6:06 pm - Reply

    these are SO PRETTY, and I know they taste great with the tahini! πŸ™‚

  7. Sophia | Veggies Don't Bite September 30, 2017 at 11:48 pm - Reply

    Those are SO SO pretty! Just gorgeous. I love how beautiful beet based foods are in photos. I just wish I actually liked the flavor of beets! LOL.

  8. Alisa Fleming October 2, 2017 at 12:40 am - Reply

    I’m always amazed by the pink power of beets! I mean, those are such a pretty hue with so many chickpeas! Love the flavor theme, too. Great savory idea.

  9. Ornella October 4, 2017 at 6:20 pm - Reply

    A great recipe again! Similar to your beetburgers with spices, right?:). Now if we would have a gf pita bread recipe ….that will be a miracle????…just planting a seed for thinking here?. Thank you,Trinity! You make a huge difference with your delightful work!

  10. Christine October 25, 2017 at 12:40 am - Reply

    Do these reheat well? Or maybe eat the leftovers cold inside a pita with some mixed greens and tahini sauce? Can’t wait to try these!!

    • I’ve reheated them fine although I prefer to make a batch and then just cook the ones I need at the time (cook the others when required).
      They freeze well too. I do also enjoy them cold.
      Enjoy πŸ™‚ xx

      • Tanya July 19, 2018 at 12:17 pm - Reply

        When you freeze them do you cook then freeze? Or freeze and then cook? Thank you! Beetroot is currently in the oven 😊

        • TrinitysKitchen August 13, 2018 at 7:30 pm - Reply

          I freeze before cooking. So sorry for the late reply I was running my summer school when you posted and got carried away with everything else πŸ™‚

  11. Christine October 25, 2017 at 10:20 pm - Reply

    The flavor is amazing, but mine are quite crumbly. I used canned chickpeas and drained and rinsed them. Should I have added in some water?

  12. Laura C October 28, 2017 at 3:12 pm - Reply

    I just made these and they were DELICIOUS!!! Thanks so much for the recipe. My mixture was a little sloppy as I used whole roasted beets (roasted in foil) that I had in the fridge, but to compensate I used a couple of tablespoons of gram flour.

    I will definitely be making these again!

  13. Gail December 1, 2017 at 5:11 am - Reply

    I made these and they taste wonderful and look just like the pics. I had no trouble make the patties but as they cooked they dried out and got crumbly. Any tips? oh, I made the tahini sauce too, delicious!

    • Happy to hear that Gail.
      Hmmmmm now that is a bit of a mystery, since I’ve not had that happen with them. If anything springs to mind, I’ll be sure to share.

  14. Hannah March 27, 2018 at 8:56 am - Reply

    Hi I would like to know what you used to shape your falafel?

    They were delicious but I need to improve their shape a bit

    • Hi Hannah,
      I just use my hands. In fact the batch in the photo my mam shaped (as she was visiting at the time). Everyones come out differently! And it is just a matter of practice. Try compacting quite firmly, then squeezing and rounding the shape. It will come with practice πŸ™‚
      Trinity x

  15. Charlie May 16, 2018 at 9:13 pm - Reply

    When you say bake on high heat. What temperature are you doing it at? Are they super soft when you take them out? Or still firm, but easily cut with a knife? Also.. did you leave the skins on and just take off rought neck? Or did you eventually peel them as well?

    Thanks so much!

  16. Hi Charlie,
    Since we are just baking the beetroots, to begin with, it would be whatever high heat you consider your oven to be. Haha yes, I guess that would vary from person to person… so I would say gas mark 7 (220C or 425F). They don’t need to be super soft when taken out as long as you can pierce them with a fork etc – they will break down in the food processor.
    Just took off the rough neck – no peeling.
    I hope that helps πŸ™‚

  17. Mrs Christine Williamson August 13, 2018 at 7:17 pm - Reply

    Love the texture of these and the taste .Very easy to make also.

    • TrinitysKitchen August 13, 2018 at 7:28 pm - Reply

      Happy to hear you like them πŸ™‚

  18. Mary September 26, 2018 at 7:48 pm - Reply

    I just made these for my dinner ~ well sort of lol ~ I used your basic recipe Trinity, then instead of the coriander & cumin, I put in some grated carrot & lemon juice and some mint from my garden, ’cause I love grated carrot with grated beetroot, lemon juice & mint ~ and it was delicious! πŸ™‚ I have saved one to have cold tomorrow with salad for lunch πŸ™‚ I’ll try your coriander & cumin one the next time ~ my beautiful body was asking for mint this evening! πŸ˜‰ Thank you so much for your inspiration Trinity πŸ™‚

  19. Lucrezia Linardi October 14, 2018 at 11:42 am - Reply

    I can’t see the recipe anymore. Please can you repost the ingredients?

    • Trinity @ Trinity's Conscious Kitchen October 18, 2018 at 10:14 pm - Reply

      Sorry about that – I was having some issues with my site a couple of days ago, you should be able to see the recipe fine now.
      Kindest blessings

  20. Stella Millburn October 18, 2018 at 5:08 pm - Reply

    They look beautiful, can’t wait to try them!
    How many people would that recipe feed?

  21. Amber November 10, 2018 at 8:33 pm - Reply

    These were delicious!!

  22. Mattie December 18, 2018 at 9:51 am - Reply

    Hey, i’m really looking forward to make them tonight! They look great! But – i’ve got already cooked beetroots, do ya think, it’s okay to use them? ThanksπŸ˜Šβ„οΈ

  23. Sara Alves February 22, 2019 at 2:49 pm - Reply

    Wow! Just, wow! Delicious. Not to mention the tahini sauce…Can’t stop eating the stuff. Very yummy! Thank you Ms. Trinity πŸ™‚

  24. Maja May 4, 2019 at 3:41 pm - Reply

    These turned out well!
    I’d like to ask if your recipes in your cookbook are oil free as well? I don’t use salt, sugar and oil, so it would be helpful to know. The few recipes I’ve looked at didn’t include oil, but I’d just like to make sure.

    • Anastasia May 5, 2019 at 4:28 pm - Reply

      Glad you liked them.
      My recipes do sometimes include oil (although many do not and I tend to use only when necessary).
      I don’t use regular refined sugar in any of my recipes, although I sometimes use dried fruit, coconut sugar or maple syrup in the sweet treats.
      I do use sea salt, tamari or shoyu at times too.
      I hope that helps.

  25. Carla Sokol August 18, 2019 at 11:24 pm - Reply

    If I bake the falafel instead of cook them on the stove in a grill pan, at what temperature and for how long would you suggest?

    • Anastasia August 19, 2019 at 4:00 pm - Reply

      Do you mean on top of the stove in skillet or similar? Grill pan means something different in England.
      If that’s what you mean then just do them until they are tanned then turn over and repeat. I would do on a medium to high temperature. Not sure if that helps πŸ˜‰ Not 100% sure what you are asking though (language barrier haha – we will get there).

  26. Supriya November 3, 2019 at 12:14 pm - Reply

    Followed the recipe exactly and they turned out amazing!!! Thank you for sharing.

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