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
$0.93
Ingredients
Servings
4
Falafel Salad
1 can
(15 oz)
(15 oz)
Chickpeas, drained, rinsed
1
2 Tbsp
Sesame Paste
1/4 cup
1 tsp
Ground Cumin
1/2 tsp
McCormick® Garlic Powder
1/2 tsp
Baking Powder
1/2 tsp
1/4 tsp
1 handful
as needed
Salad Mix
Lemon Tahini Dressing
1/4 cup
Sesame Paste
1/4 cup
Water
1/2 tsp
McCormick® Garlic Powder
1
to taste
to taste
Nutrition Per Serving
VIEW ALL
Calories
352
Fat
20.3 g
Protein
12.9 g
Carbs
31.2 g
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/