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Beet Falafel Bowls and Pita Sandwiches

Switch up traditional falafels with these colorful, veggie-packed Beet Falafel Bowls and Pita Sandwiches! Everything comes together in 30 minutes for a wholesome dinner or on-the-go lunch. In partnership with Pompeian!

Switch up traditional falafels with these colorful, veggie-packed Beet Falafel Bowls and Pita Sandwiches! Everything comes together in 30 minutes for a wholesome dinner or on-the-go lunch. (vegan & gluten-free)

Switch up traditional falafels with these colorful, veggie-packed Beet Falafel Bowls and Pita Sandwiches! Everything comes together in 30 minutes for a wholesome dinner or on-the-go lunch. (vegan & gluten-free)

Lately I’ve been on a mission to cook through as much food in our freezer as possible. At one point we had boxes upon boxes of veggie burgers, jars of homemade veggie broth, oodles of berries, avocado cubes, tortillas, and two frozen pizzas. I would sloooowly open the freezer door in fear of everything falling out on top of me.

I’m happy to report that we have significantly reduced the ridiculous amount of food in our freezer! Which means… now it’s time to fill ‘er back up. 😄

Switch up traditional falafels with these colorful, veggie-packed Beet Falafel Bowls and Pita Sandwiches! Everything comes together in 30 minutes for a wholesome dinner or on-the-go lunch. (vegan & gluten-free)

Why do I like to keep my freezer stocked? Well, it’s basically the saving grace for any food that’s about to go bad or that I’m sick of eating. No food is wasted!

It also makes lunch packing or dinner prep really easy. What I like to do is cook big batches of beans and grains, save half to eat that week, and freeze the rest. It helps when I’m in a bind and don’t have time to cook (or straight up don’t feel like it).

That’s exactly what I did with these beet falafel! One batch makes 22-24 small patties (!!!) and only takes 30-ish minutes of prep. We went on vacation right after I made these, so I just stuck them all in the freezer!

Future stressed-out-crying-during-finals Emilie will definitely thank me for the extra prep. ☺️

Switch up traditional falafels with these colorful, veggie-packed Beet Falafel Bowls and Pita Sandwiches! Everything comes together in 30 minutes for a wholesome dinner or on-the-go lunch. (vegan & gluten-free)

Switch up traditional falafels with these colorful, veggie-packed Beet Falafel Bowls and Pita Sandwiches! Everything comes together in 30 minutes for a wholesome dinner or on-the-go lunch. (vegan & gluten-free)

This month Pompeian asked me to create a recipe with Middle Eastern flavors for their #TrendingInTheKitchen campaign, and my mind went straight to FALAFEL! When I took Arabic as a freshman, our professor would always tell us how fresh the falafel is in Middle Eastern countries—I definitely have to take a trip in my lifetime.

You only need simple ingredients for these beet falafel! Of course, the usual suspects: chickpeas, parsley, cilantro, onion, garlic, and oat flour to bind them. We’re also using Pompeian Organic Extra Virgin Olive Oil to hold everything together and give the falafels moisture. And what’s a Middle Eastern recipe without a healthy dose of high-quality olive oil?

You guys loved the turmeric twist on falafel I created with Pompeian last year, so I added beets to this batch for another fun version! You already know I can never say no to more veggies. And that color? So pretty!

Switch up traditional falafels with these colorful, veggie-packed Beet Falafel Bowls and Pita Sandwiches! Everything comes together in 30 minutes for a wholesome dinner or on-the-go lunch. (vegan & gluten-free)

I’m giving you two options for these beet falafels—choose whatever you’re craving:

  • BOWLS. Serve the beet falafel on top of a bed of greens with quinoa, cucumber, tomato, olives, hummus, tahini, and a drizzle of Pompeian Organic Extra Virgin Olive Oil.
  • PITA SANDWICHES. Stuff the falafel in a whole wheat pita with greens, cucumber, tomato, olives, hummus, tahini, and a drizzle of Pompeian Organic Extra Virgin Olive Oil. I like to wrap the sandwiches in foil for grab-and-go lunches.

Switch up traditional falafels with these colorful, veggie-packed Beet Falafel Bowls and Pita Sandwiches! Everything comes together in 30 minutes for a wholesome dinner or on-the-go lunch. (vegan & gluten-free)

That’s all for me today! I really hope you like these beet falafel—easy to make with simple ingredients, delicious, and very freezer-friendly!

How do you enjoy your falafel?

Switch up traditional falafels with these colorful, veggie-packed Beet Falafel Bowls and Pita Sandwiches! Everything comes together in 30 minutes for a wholesome dinner or on-the-go lunch. (vegan & gluten-free)

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How to make:

Beet Falafel Bowls and Pita Sandwiches

Switch up traditional falafels with these colorful, veggie-packed Beet Falafel Bowls and Pita Sandwiches! Everything comes together in 30 minutes for a wholesome dinner or on-the-go lunch. (vegan & gluten-free)

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Switch up traditional falafels with these colorful, veggie-packed Beet Falafel Bowls and Pita Sandwiches! Everything comes together in 30 minutes for a wholesome dinner or on-the-go lunch. (vegan & gluten-free)
Author:
Emilie
Yield:
22-24 falafel 1x
Rating: 5 from 2 reviews

Ingredients

For the falafel:

  • 2 15-ounce cans (3 cups) chickpeas, drained and rinsed
  • 1 ½ cups cooked beets, cut into ½-inch pieces
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup red onion, roughly chopped
  • 4 garlic cloves
  • Juice of 1 lemon
  • 1 tablespoon Pompeian Organic Extra Virgin Olive Oil, plus more for drizzling
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Dash of cayenne pepper (optional)
  • 1 cup oat flour*, plus more if needed

For the bowls:

  • 4 cups mixed greens
  • 2 cups cooked quinoa (or other whole grain)
  • 1 cup cucumber, chopped
  • 1 Roma tomato, chopped
  • ½ cup kalamata olives, sliced
  • ¼ cup hummus
  • Tahini or vegan tzatziki, for serving
  • Lemon wedges, for servingi

For the pita sandwiches:

  • 4 whole-wheat pitas
  • 4 cups mixed greens
  • 1 cup cucumber, chopped
  • 1 Roma tomato, chopped
  • ½ cup kalamata olives, sliced
  • ¼ cup hummus
  • Tahini or vegan tzatziki, for serving

Instructions

  1. Preheat oven to 400F. Grease a baking sheet with Pompeian Organic Extra Virgin Olive Oil.
  2. In the bowl of a food processor, add chickpeas, beets, cilantro, parsley, onion and garlic. Pulse until chopped and well-combined, with some chunky texture.
  3. Add lemon juice, Pompeian Organic Extra Virgin Olive Oil, cumin, salt, pepper, and cayenne. Pulse a few times to combine.
  4. Add oat flour, starting with 1 cup. Pulse until a firm dough forms, adding more oat flour if necessary.
  5. Form 22-24 balls of dough, flatten them with your hands and place on the baking sheet.
  6. Bake for 15 minutes, then flip. Bake for another 15 minutes.
  7. Optional: Broil on low for 5 minutes to get falafel extra crispy.
  8. For bowls: divide all ingredients evenly among 4 bowls. Top with 3-4 falafel each. Drizzle with tahini and olive oil.
  9. For pita sandwiches: Divide all ingredients evenly among 4 pitas. Top with 3 falafel each; drizzle with tahini and olive oil. Roll up pita and wrap in foil to hold together.

Notes

*To make your own own oat flour, simply blend rolled oats into a fine flour using a high-speed blender or food processor.

 

Thanks to Pompeian for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much!

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