Vegan Beetroot Falafel Bowl

Vegan Beetroot Falafel Bowl

Tired of the usual falafel? This vibrant beetroot falafel bowl is bursting with fresh, bold flavors and pure summer vibes. Crispy, colorful falafel baked to perfection, paired with herby couscous and a creamy spinach dressing - it’s a deliciously healthy meal that’s as beautiful as it is satisfying. Perfect for easy lunches or light dinners that impress!

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🍽 Serves 4-5 🕘 25-30 minutes Difficulty: Beginner

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Ingredients:

Beetroot falafel:

• 2 cans of chickpeas

• 1 cup parsley

• 1 beetroot (peeled and roughly chopped)

• 3 garlic cloves

• 1 Tbsp cumin

• 1 tsp coriander seeds

• 1 tsp salt

• ½ lemon juice

• 3 Tbsp sesame seeds (optional)

• 1 Tbsp extra virgin olive oil (optional)

Couscous:

• 2 cups couscous

• 2 cups vegetable stock

• 2 Tbsp extra virgin olive oil

• ¼ tsp salt

• 1 cup diced cucumber

• 1 cup diced cherry tomatoes

• 1 cup diced kalamata olives

• 2 Tbsp diced fresh parsley

• 1 tsp dried oregano

Creamy spinach dip/ dressing:

• 1 cup frozen spinach

• 1 garlic clove

• ½ cup aquafaba

• 1 cup soaked cashews

• 2 Tbsp tahini

• 1 Tbsp apple cider vinegar

• ½ tsp salt

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Instructions:

1. Soak the cashews in boiling hot water for 1 hour. Prepare all the ingredients. Chop vegetables and herbs.

2. To prepare the couscous: In a large bowl, place the couscous, pour boiling hot vegetable stock, olive oil, and salt. Mix well until combined, then cover with a lid or cling film and set aside.

3. Preheat the oven to 180°C. In a food processor, place the parsley and blend until finely chopped. Add chickpeas, beetroot, garlic, cumin, coriander seeds, lemon juice, sesame seeds, and salt. Blend until smooth - or pulse a few times if you prefer a chunkier texture.

4. Form the falafel mixture into balls and place them on a baking tray. Bake for 20 minutes.

5. Add cucumber, tomato, olives, parsley, and oregano to the couscous. Mix well and place in the refrigerator.

6. To make the spinach sauce: In a blender, place drained cashews, frozen spinach, aquafaba, garlic, tahini, apple cider vinegar, and salt. Blend until smooth. Add water if you prefer a thinner consistency.

7. Remove the falafels from the oven and let them cool for a few minutes.

8. Assemble the bowl: place couscous, add falafels, and pour the sauce.

9. Sprinkle with seeds of your choice. I used my Everything Avo Toast Seasoning.

10. Enjoy!

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Watch a tutorial on Instagram

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