Butternut Squash Falafel Salad Bowls with Pickled Beets

Name: Butternut Squash Falafel Salad Bowls with Pickled Beets
Total time: 55 min
Yield: 6 servings
Ingredients: 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; 1/4 cup parsley leaves coarsely chopped, and stems; 4 cloves garlic; 1 tablespoon lemon juice freshly squeezed; 2 teaspoons cumin seeds each whole, and coriander seeds, toasted and ground; 1 1/2 teaspoons kosher salt; 1 teaspoon paprika; 1 pinch ground cardamom; 1 teaspoon 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 teaspoon salt; 1 teaspoon 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 tablespoons lemon juice from 1 large lemon; 4 tablespoons water plus more if needed; 1 tablespoon extra virgin olive oil; 3 cups arugula; 3 ounces feta fresh; 1/3 cup dry roasted peanuts chopped

SNIXY KITCHEN

29Ingredients

55Minutes

1230Calories

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Ingredients

US|METRIC

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

1/4 cup parsley leaves (coarsely chopped, and stems)

4 cloves garlic

1 tablespoon lemon juice (freshly squeezed)

2 teaspoons cumin seeds (each whole, and coriander seeds, toasted and ground)

1 1/2 teaspoons kosher salt

1 teaspoon paprika

1 pinch ground cardamom

1 teaspoon 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 teaspoon salt

1 teaspoon 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 tablespoons lemon juice (from 1 large lemon)

4 tablespoons water (plus more if needed)

1 tablespoon extra virgin olive oil

3 cups arugula

3 ounces feta (fresh)

1/3 cup dry roasted peanuts (chopped)

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NutritionView More

1230Calories

Sodium60% DV1440mg

Fat149% DV97g

Protein43% DV22g

Carbs24% DV73g

Fiber52% DV13g

Calories1230Calories from Fat870

% DAILY VALUE

Total Fat97g149%

Saturated Fat11g55%

Trans Fat

Cholesterol15mg5%

Sodium1440mg60%

Potassium1140mg33%

Protein22g43%

Calories from Fat870

% DAILY VALUE

Total Carbohydrate73g24%

Dietary Fiber13g52%

Sugars8g16%

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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Butternut Squash Falafel Salad Bowls with Pickled Beets

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