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SideChef
Recipes
Beans & Legumes
Baked Beet Falafel Salad

17 INGREDIENTS • 5 STEPS • 45MINS

Baked Beet Falafel Salad

Recipe
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.
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Anita Schecter
Anita is an experienced recipe developer, food photographer and food columnist whose work has been featured in several food magazines. When not in the kitchen or behind the camera lens, Anita and her pup can be found playing in Central Park in her native New York City.
https://www.hungrycouplenyc.com/
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.
45MINS
Total Time
$0.93
Cost Per Serving
Ingredients
Servings
4
us / metric
Falafel Salad
Chickpeas
1 can
(15 oz)
Chickpeas, drained, rinsed
Beet
1
Large Beet, peeled, quartered
or 2 Small Beets
Sesame Paste
2 Tbsp
Sesame Paste
All-Purpose Flour
4 Tbsp
All-Purpose Flour
Ground Cumin
1 tsp
Ground Cumin
Garlic Powder
as needed
Garlic Powder
Baking Powder
as needed
Baking Powder
Salt
as needed
Salt
Ground Black Pepper
as needed
Ground Black Pepper
Fresh Parsley
1 handful
Fresh Parsley
or Fresh Cilantro
Salad Mix
as needed
Salad Mix
Lemon Tahini Dressing
Sesame Paste
4 Tbsp
Sesame Paste
Water
4 Tbsp
Water
Garlic Powder
as needed
Garlic Powder
Lemon
1
Lemon, juiced
2 Tbsp of juice needed
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
352
Fat
20.3 g
Protein
12.9 g
Carbs
31.2 g
Love This Recipe?
Add to plan
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Baked Beet Falafel Salad
Save
author_avatar
Anita Schecter
Anita is an experienced recipe developer, food photographer and food columnist whose work has been featured in several food magazines. When not in the kitchen or behind the camera lens, Anita and her pup can be found playing in Central Park in her native New York City.
https://www.hungrycouplenyc.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Add the Chickpeas (1 can), Beet (1), Sesame Paste (2 Tbsp), All-Purpose Flour (4 Tbsp), Ground Cumin (1 tsp), Garlic Powder (as needed), Baking Powder (as needed), Salt (as needed), Ground Black Pepper (as needed), and Fresh Parsley (1 handful) to a food processor. Puree until smooth, occasionally scraping down the sides of the bowl with a spatula.
step 3
Use a 1 oz scoop to form balls. Place them on a baking sheet lined with parchment paper and bake for 30 minutes.
step 4
Make the lemon tahini dressing by stirring together the Sesame Paste (4 Tbsp), Water (4 Tbsp), Garlic Powder (as needed), 2 Tbsp of Lemon Juice (1), Salt (to taste), and Ground Black Pepper (to taste) until smooth.
step 5
Spread out Salad Mix (as needed) on a platter, add the falafel balls and drizzle with the lemony tahini sauce.
step 5 Spread out Salad Mix (as needed) on a platter, add the falafel balls and drizzle with the lemony tahini sauce.
Tags
view more tags
Beans & Legumes
Dairy-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Salad
Vegetables
Middle Eastern
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