Pink & Perfect: Vibrant Beetroot Falafel Recipe

I’m about to change your entire perspective on what falafel can be. Forget those brown, predictable chickpea balls you’ve been making – we’re going pink, and I mean seriously, gorgeously pink. These beetroot falafels aren’t just Instagram-worthy, they’re legitimately delicious, packed with earthy sweetness that’ll make you question why regular falafel even exists. Trust me, once you see how simple this colorful transformation really is, you’ll wonder what took you so long.

Why You’ll Love these Vibrant Beetroot Falafels

When you bite into these gorgeous crimson falafels, you’ll wonder why anyone settles for plain beige chickpea balls.

These vibrant beauties pack earthy sweetness from fresh beets, making every bite more interesting than your typical falafel. Plus, they’re ridiculously photogenic – your Instagram feed will thank you.

I love how the beets add natural moisture, creating tender centers while still achieving that coveted crispy exterior.

They’re also sneakily nutritious, loaded with fiber and antioxidants. Whether you pan-fry or bake them, these colorful gems transform any ordinary meal into something special and satisfying.

What Ingredients are in Vibrant Beetroot Falafels?

These beetroot falafels might look fancy, but the ingredient list is surprisingly simple. Most of what you need is probably hanging out in your pantry right now, waiting to be transformed into something spectacular.

The star of the show is obviously the beetroot, which gives these falafels their stunning color and subtle sweetness. Don’t worry if you’ve never worked with raw beets before – they’re much friendlier than their intimidating reputation suggests.

Ingredients:

• 1 15-ounce can chickpeas, rinsed and drained (~1½ cups)
• 1½ cups shredded raw beets
• 4 garlic cloves
• 1½ cups chopped parsley
• 2 tsp ground cumin
• ½–¾ tsp sea salt
• 1 tbsp tahini
• 1 tbsp fresh lemon juice
• 1–3 tbsp oat or chickpea flour (optional)
• 1–3 tbsp olive or avocado oil (for cooking, optional)

Getting the Best Results from Your Ingredients

Fresh beets work best here, and yes, your hands will turn slightly pink while shredding them. Embrace it – you’re creating art.

If you can only find pre-cooked beets, they’ll work too, but fresh ones give you better texture and more vibrant color.

The parsley isn’t just for show, it adds a fresh brightness that balances the earthy beets beautifully. Don’t skimp on it or substitute with dried herbs; fresh parsley makes all the difference here.

Your tahini might’ve separated in the jar, which is totally normal. Just give it a good stir before measuring.

If your mixture seems too wet after processing, that optional flour becomes your best friend – start with just one tablespoon and work your way up until the mixture holds together nicely.

How to Make these Vibrant Beetroot Falafels

Now comes the fun part – transforming these simple ingredients into gorgeous, vibrant falafels that’ll make your kitchen look like a professional photo shoot. The process is pretty straightforward, though you’ll want to resist the urge to over-process everything into a smooth paste.

Getting Started with the Food Processor****

Toss your 1½ cups of rinsed and drained chickpeas into your food processor along with the 1½ cups of shredded raw beets. Add in those 4 garlic cloves, 1½ cups of chopped parsley, 2 teaspoons of ground cumin, ½ to ¾ teaspoon of sea salt, 1 tablespoon of tahini, and 1 tablespoon of fresh lemon juice.

It’s going to look like a beautiful, colorful mess in there.

Here’s where patience becomes your superpower. Pulse the mixture instead of letting the food processor run continuously. You want a coarse texture that holds together when squeezed, not baby food. Think chunky salsa consistency rather than hummus smooth.

Testing and Adjusting Your Mixture

After pulsing, grab a small handful of the mixture and squeeze it. If it holds together nicely, you’re golden. If it feels too wet or crumbly, this is where that optional 1 to 3 tablespoons of oat or chickpea flour comes to the rescue. Start with just one tablespoon, pulse it in, then test again.

Shaping Your Falafels

Now for the therapeutic part – forming these beauties into balls or patties. Wet your hands slightly to prevent sticking, then scoop up small portions and roll them between your palms.

Don’t stress about making them perfectly uniform, a little rustic charm never hurt anyone.

Cooking Your Masterpieces

Heat 1 to 3 tablespoons of olive or avocado oil in a pan over medium heat. Once the oil shimmers slightly, gently place your falafels in the pan. Give them space to breathe, don’t crowd the pan like you’re packing a subway car.

Cook each side for about 3 to 4 minutes, turning them carefully to get that gorgeous golden crust on all sides. The beetroot creates this amazing caramelization that’s both beautiful and delicious.

Once they’re crispy and golden all around, transfer them to paper towels for a quick drain.

The Healthier Baking Route****

If you’d rather skip the oil and go the baking route, preheat your oven to 375°F and arrange your shaped falafels on a parchment-lined baking sheet.

Bake for 25 to 30 minutes, flipping them halfway through for even browning. They won’t get quite as crispy as the pan-fried version, but they’ll still be absolutely delicious and you’ll feel virtuous about it.

Vibrant Beetroot Falafels Substitutions and Variations

While this beetroot falafel recipe is pretty fantastic as-is, I get that not everyone’s pantry looks exactly the same, and sometimes you want to shake things up a bit.

Can’t find tahini? Try almond butter or sunflower seed butter instead. Missing parsley? Cilantro works beautifully here.

For gluten-free folks, chickpea flour beats oat flour every time. Want extra flavor? I’d throw in some fresh dill or mint.

Feeling adventurous? Try golden beets for a sunshine-yellow version, or mix both colors for a rainbow effect.

Just remember, whatever you substitute, taste as you go.

What to Serve with Vibrant Beetroot Falafels

Once you’ve got these gorgeous crimson falafel in front of you, the real fun begins – deciding what to pile alongside them.

I’m all about that classic tahini drizzle, because honestly, what’s falafel without it? Stuff them into warm pita pockets with crisp lettuce, diced tomatoes, and cucumber for the ultimate handheld feast.

Want something lighter? I toss them over mixed greens with a lemon vinaigrette.

They’re also amazing with hummus, pickled vegetables, or even tucked into grain bowls with quinoa and roasted veggies for a colorful, satisfying meal.

Final Thoughts

These beetroot falafels aren’t just another pretty face in the plant-based world – they’re the real deal, bringing serious flavor alongside that Instagram-worthy color.

I’m telling you, these little pink powerhouses will convert even the most skeptical carnivores. The earthy beets play beautifully with those warm Middle Eastern spices, while the chickpeas keep everything grounded and satisfying.

What really gets me excited is how versatile they are. Toss them in grain bowls, stuff them in pita pockets, or just enjoy them solo with a generous drizzle of tahini sauce.

They’re proof that healthy eating doesn’t mean sacrificing flavor.

Recipe Card

Introduction: These stunning pink beetroot falafels combine earthy beets with traditional Middle Eastern flavors for a colorful twist on the classic. Crispy on the outside, tender on the inside, and packed with fresh herbs and warm spices, they’re perfect for grain bowls, pita pockets, or enjoying on their own with tahini sauce.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Serves: 4 (makes about 16 falafels)

Ingredients:

• 1 (15-ounce) can chickpeas, rinsed and drained (~1½ cups)
• 1½ cups shredded raw beets
• 4 garlic cloves
• 1½ cups chopped parsley
• 2 tsp ground cumin
• ½–¾ tsp sea salt
• 1 tbsp tahini
• 1 tbsp fresh lemon juice
• 1–3 tbsp oat or chickpea flour (optional)
• 1–3 tbsp olive or avocado oil (for cooking, optional)

Instructions:

1. Combine chickpeas, shredded beets, garlic, parsley, cumin, salt, tahini, and lemon juice in a food processor.
2. Pulse until mixture is coarse but sticks together; add flour if mixture is too wet.
3. Form into small balls or patties using your hands or a small scoop.
4. Heat oil in a large pan over medium heat.
5. Cook falafel until golden and crisp on all sides, about 3–4 minutes per side.
6. Drain on paper towels before serving.

Notes:

• For baked version, preheat oven to 375°F (190°C) and bake for 25-30 minutes, turning halfway through
• Grate beets using the large holes of a box grater or food processor for best texture
• Mixture can be made up to 24 hours ahead and stored in refrigerator before forming and cooking
• Substitute chickpea flour with all-purpose flour, almond flour, or breadcrumbs if needed
• Cooked falafels freeze well for up to 3 months – reheat in oven at 350°F for 10-12 minutes
• Serve with tahini sauce, tzatziki, hummus, or in pita bread with fresh vegetables

Nutritional Information:

Frequently Asked Questions

Can I Make Beetroot Falafel Ahead of Time and Freeze Them?

I’d recommend forming the falafel first, then freezing them on a baking sheet before transferring to freezer bags. You can cook them directly from frozen, adding a few extra minutes.

How Long Do Leftover Beetroot Falafels Stay Fresh in the Refrigerator?

I’d recommend storing your leftover beetroot falafels in the refrigerator for up to four days. Make sure you keep them in an airtight container to maintain their freshness and prevent them from drying out.

What’s the Best Way to Prevent Beetroot Falafel From Falling Apart?

I’d guarantee your mixture isn’t too wet by draining chickpeas thoroughly and adding oat flour gradually. I’ll also chill the formed falafel for thirty minutes before cooking to help them hold together better.

Can I Use Cooked Chickpeas Instead of Canned for This Recipe?

Yes, I’d recommend using cooked chickpeas instead of canned. They’ll give you better texture control. Just make sure they’re completely cooled and well-drained before processing to avoid excess moisture.

Will Beetroot Falafel Stain My Hands or Cooking Equipment Pink?

Yes, I’ll warn you that raw shredded beets will definitely stain your hands pink. I recommend wearing gloves while handling the mixture and cleaning your food processor immediately after use.