Just when you think you’ve explored the world of falafel a beet comes along and turns it all around.

Before you pass this recipe up, either because beets taste too earthy or have a funky texture, I assure you these golden beets will pleasantly surprise you.  They bring a lot of fun, new flavor and crunch to this traditional dish, and they don’t overpower any of the other ingredients.  Everything works in harmony, making for one banging falafel party.



Recipe by Jentry Lee Hull

Recipe adapted from Coconut & Berries’ Baked Beetroot Falafel 

Yields 8-10 falafels

Falafel Ingredients:

  • 1 medium golden beet, peeled and roughly chopped
  • 3 cloves garlic, peeled, crushed and minced
  • 1/2 small red onion
  • 1 tsp. paprika
  • 1 tsp. coriander
  • 1/2 tsp. Himalayan salt
  • pinch of cayenne
  • 1 can chickpeas, drained and rinsed
  • Handful of fresh parsley or cilantro, roughly chopped
  • Handful of fresh curly purple kale
  • 1/2 Tbsp. extra virgin olive oil
  • 1/4-1/2 cup flour (chickpea or oat work best)*

Other Ingredients:

  • Fresh collard greens leaves (use as “pita” bread)*
  • Massaged red onions 
  • sliced tomatoes
  • pepperoncinis
  • Special Tahini Sauce – see recipe below

Falafel Directions:

  • Preheat oven to 350 degrees F.
  • Line a baking sheet with parchment paper, set aside.
  • In a food processor, add chopped golden beet.  Pulse/blend until shredded into small rice-sized pieces.
  • Add garlic and onion, pulse and blend until coarsely chopped.
  • Add spices and chickpeas, pulse and blend until chickpeas become flakey in texture.
  • Add parsley/cilantro and purple kale, and blend while slowly adding olive oil.
  • Transfer falafel mixture from food processor to a large mixing bowl stir in flour of choice.  *Start with 1/4 cup then add more as needed, if the mixture appears too watery.  If you use almond flour, you may need to add 1/2 cup or so to achieve optimal falafel consistency.
  • Using an ice cream scoop or spoon, scoop and shape falafel mixture into small patties.
  • Lay on lined baking sheet and bake for 15-20 minutes.
  • Remove from oven and flip, bake for another 15-20 minutes, or until golden brown on crisp on the edges.
  • Remove from heat and serve on collard greens, garnish with desired toppings and Special Tahini Sauce.
  • *To reduce the bitterness and tenderize the collard greens, steam for a minute or two before filling with falafel and toppings.
  • Enjoy!



  • 1/2 cup raw tahini
  • juice from 1 medium lemon
  • 2 Tbsp. cold, filtered water
  • 1 Tbsp. apple cider or red wine vinegar
  • 1 Tbsp. maple syrup
  • pinch of cayenne, paprika and garlic powder
  • 1/4 tsp. Himalayan salt, or to taste


  • In a small bowl, whisk together ingredients.
  • To thicken, add more tahini.  To thin, add more water.
  • Store leftovers in an airtight container in a fridge for up to a week.


Happy Saturday!

Coach Jentry