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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:

For the bowls:

For the pita sandwiches:

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.