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Servings:

Baked Beet Falafel Salad

This twist on falafel includes beets with chickpeas and spices. Not only do the beets provide a boost of nutrition, but they also add a touch of natural sweetness. Baked rather than fried and served on a bed of greens and drizzled with lemony tahini dressing for a fun Middle Eastern-inspired dinner.

Total Time

45min

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0 Ratings

Author: Anita Schecter

Servings:

Ingredients

Falafel Salad

•

1 can
(15 oz)

Chickpeas , drained, rinsed

•

Large Beet , peeled, quartered

or 2 Small Beets

•

2 Tbsp

Sesame Paste

•

4 Tbsp

All-Purpose Flour

•

1 tsp

Ground Cumin

•

1/2 tsp

Simply Organic Garlic Powder

•

1/2 tsp

Baking Powder

•

1/2 tsp

Salt

•

1/4 tsp

Ground Black Pepper

•

1 handful

Fresh Parsley

or Fresh Cilantro

•

as needed

Salad Mix

Lemon Tahini Dressing

•

4 Tbsp

Sesame Paste

•

4 Tbsp

Water

•

1/2 tsp

Simply Organic Garlic Powder

•

Lemon , juiced

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Preheat the oven to 400 degrees F (200 degrees C).

Add the Chickpeas (1 can) , Beet (1) , Sesame Paste (2 Tbsp) , All-Purpose Flour (4 Tbsp) , Ground Cumin (1 tsp) , Simply Organic Garlic Powder (1/2 tsp) , Baking Powder (1/2 tsp) , Salt (1/2 tsp) , Ground Black Pepper (1/4 tsp) , and Fresh Parsley (1 handful) to a food processor. Puree until smooth, occasionally scraping down the sides of the bowl with a spatula.

Use a 1 oz scoop to form balls. Place them on a baking sheet lined with parchment paper and bake for 30 minutes.

Make the lemon tahini dressing by stirring together the Sesame Paste (4 Tbsp) , Water (4 Tbsp) , Simply Organic Garlic Powder (1/2 tsp) , 2 Tbsp of Lemon Juice (1) , Salt (to taste) , and Ground Black Pepper (to taste) until smooth.

Spread out Salad Mix (as needed) on a platter, add the falafel balls and drizzle with the lemony tahini sauce.

Nutrition Per Serving

CALORIES

352

FAT

20.3 g

PROTEIN

12.9 g

CARBS

31.2 g