How to Make Roasted Beet & Chickpea Falafel Bowls with Tahini-Free Sauce
-
Preheat oven to 375°F (190°C). Pulse beets and chickpeas in food processor until coarsely blended.
-
Add parsley, garlic, flaxseed, oil, cumin, and salt. Pulse to combine.
-
Shape mixture into 12 balls and arrange on parchment-lined baking sheet.
-
Bake for 25 minutes, flipping halfway.
-
Whisk coconut yogurt and lemon juice for sauce.
-
Serve 3 beet falafel over millet and greens, drizzled with coconut sauce.
Pro Tips for Perfect Roasted Beet & Chickpea Falafel Bowls with Tahini-Free Sauce
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium roasted beets, peeled and diced, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Roasted Beet & Chickpea Falafel Bowls with Tahini-Free Sauce?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Roasted Beet & Chickpea Falafel Bowls with Tahini-Free Sauce?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for medium roasted beets, peeled and diced?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.