Place the chickpeas in a large bowl and cover with cold water by 2 to 3 inches. Cover and soak at room temperature for at least 8 hours, or up to 24. Drain, rinse, and carefully dry the chickpeas.
Heat the oven to 400 F. Place the beets on a piece of foil and drizzle with olive oil. Wrap the beets in the foil and place in a small roasting pan or on a baking sheet.
Roast the beets until a knife can easily pierce through, about 40 to 60 minutes depending on the size of your beets. Cool for 10 minutes, then rub the skins off with a kitchen towel and roughly chop.
Add the beets into the bowl of a food processor along with the chickpeas, panko, garlic, cumin, coriander, onion powder, and salt. Process until the beets and chickpeas are finely minced, scraping down the sides as necessary.
Grab a heaping tablespoon of the mixture and form it into a patty.
Heat ½ cup oil in a medium skillet over medium-high heat. Once the oil is shimmering, add the falafel to the skillet and shallow-fry in batches for 1-2 minutes on each side until browned. Remove to a paper-towel lined plate to drain.