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Butternut Squash Falafel Salad Bowls with Pickled Beets
SNIXY KITCHEN29Ingredients
55Minutes
1230Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 cup dried chickpeas (soaked over night and drained, yields 2½ cups)
- 1 1/2 cups butternut squash (shredded, ex. the neck of a 2½lb butternut squash)
- 1 small yellow onion (coarsely chopped, about 1½ cups)
- 1/4 cup chickpea flour (+ 2 tablespoons)
- 1/4 cup parsley leaves (coarsely chopped, and stems)
- 4 cloves garlic
- 1 Tbsp. lemon juice (freshly squeezed)
- 2 tsp. cumin seeds (each whole, and coriander seeds, toasted and ground)
- 1 1/2 tsp. kosher salt
- 1 tsp. paprika
- 1 pinch ground cardamom
- 1 tsp. baking soda
- 2 cups oil (for cooking, olive oil, safflower oil, vegetable oil)
- 1 beet (medium, peeled and shredded)
- 1/3 cup boiling water
- 1 tsp. salt
- 1 tsp. sugar
- 1/4 cup rice wine vinegar
- 1 1/2 cups quinoa (rinsed)
- 1 3/4 cups water (or broth)
- 3 shallots (large, peeled and sliced thin)
- oil (for cooking, I use remaining oil after cooking falafels)
- 1/4 cup Tahini
- 2 Tbsp. lemon juice (from 1 large lemon)
- 4 Tbsp. water (plus more if needed)
- 1 Tbsp. extra virgin olive oil
- 3 cups arugula
- 3 oz. feta (fresh)
- 1/3 cup dry roasted peanuts (chopped)
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NutritionView More
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1230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1230Calories from Fat870 |
| % DAILY VALUE |
| Total Fat97g149% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium1440mg60% |
| Potassium1140mg33% |
| Protein22g |
| Calories from Fat870 |
| % DAILY VALUE |
| Total Carbohydrate73g24% |
| Dietary Fiber13g52% |
| Sugars8g |
| Vitamin A100% |
| Vitamin C40% |
| Calcium25% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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