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Ingredients:

  • 1 large sweet potato
  • 2 yellow squash
  • 3 medium beets
  • 5 cloves garlic
  • 2 tbl olive oil
  • 1 tsp nutmeg
  • 2 tsp sea salt
  • 1 cup quinoa
  • 1 tbsp tahini
  • 1 bpa freeĀ  or 1 cup soaked chickpeas
  • 1 tbsp coriander
  • 2 tsp cumin

Instructions:

  1. Preheat oven to 325
  2. Peel and chop beets. Add to baking sheet lined with unbleached parchment paper. Set aside
  3. Wash and peel/chop sweet potato and squash, transfer to large bowl. Toss in 1 tbsp olive oil, nutmeg and 1 tsp salt. Add 3 minced garlic cloves and combine. Lay veggie mixture out on a second baking sheet lined with parchment paper. Cook both sheets in oven for 45 minutes. (Can also opt for steaming beets and sweet potatoes.)
  4. While veggies are cooking, prepare quinoa per instructions.
  5. Take beets out after 45 minutes, turn oven off and leave sweet potato & squash in to keep warm
  6. To make the beetroot falafel: Add cooked beets, 2 garlic cloves, chickpeas (drained), coriander, cumin and 1 tsp salt to food processor. Blend until everything has just broken down – you want a good chunky texture but still be able to bind everything together.
  7. Roll into balls about the size of a golf ball. If mixture won’t bind, add a little tapioca flour.
  8. Press the balls down and form into little patty shapes.
  9. Heat pan, grill, or griddle. Drizzle pan light coconut oil l and cook falafel on each side for about 7 mins, untilĀ  crispy.
  10. Serve plated with quinoa as base, veggies next, and falafel on top. Drizzle with tahini and any fresh herbs if desired.

 

 

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