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Baked Red Beet Falafel + Tahini Mustard Sauce

A super easy to make recipe for baked falafel with an even easier 3-ingredient sauce.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 1 large or 2 small peeled cooked beets (I used lovebeets)
  • 1 can 15 oz cooked garbanzo beans
  • 1 small onion peeled
  • 2 cloves fresh garlic
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons arrowroot starch or cornstarch
  • 2 tablespoons flax meal
  • 1 cup oat flour
  • 1/4 cup almond flour

Tahini Mustard Sauce:

  • 3 tablespoons tahini
  • 3 tablespoons maple syrup
  • 1/4 cup mustard

Optional for Serving:

Instructions

  1. Preheat oven to 375 degrees F (190 C). Combine the beans, beets, garlic, onion, and spices in a food processor (a blender will work also if that's all you have) and pulse until combined into a nearly smooth mixture. Scrape the mixture into a medium mixing bowl and add the cornstarch, flax meal, oat flour, and almond flour and mix until combined.

  2. Scoop or roll the mixture into balls (about 2 tablespoons) and place them about 1 inch apart on a parchment lined baking tray. Bake for 35 - 45 minutes, turning them at about 20 minutes, until the outsides are crispy and slightly darkened on the edges. Serve along with pitas, rice, or on there own.

Tahini Mustard Sauce:

  1. Stir together the ingredients in a small bowl until smooth and serve with the hot falafels.