Beetroot Falafels (Gluten Free & Vegan)

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


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