Beet Falafel with Lemon Quinoa and Tahini Drizzle
Looking for a vibrant and nutritious meal that bursts with flavor? This Beet Falafel with Lemon Quinoa and Tahini Drizzle is not just a feast for the eyes, but also a wholesome dish packed with nutrients. The earthy sweetness of beets pairs perfectly with zesty lemon-herb quinoa and a creamy tahini drizzle, making it a delightful and satisfying meal.
3Prep min
3Cook min
45Total min
4Serves
MediterraneanCuisine
EasyDifficulty
Looking for a vibrant and nutritious meal that bursts with flavor? This Beet Falafel with Lemon Quinoa and Tahini Drizzle is not just a feast for the eyes, but also a wholesome dish that's packed with nutrients. The earthy sweetness of beets combined with the zesty lemon-herb quinoa creates a remarkable balance that will have you coming back for seconds. Imagine sinking your teeth into crispy, baked falafel that’s bursting with flavor. Each bite is complemented by fluffy quinoa seasoned with fresh herbs and a tangy tahini drizzle that ties everything together in perfect harmony. This dish is a delightful blend of textures and tastes, making it a perfect choice for lunch or dinner. With simple ingredients and easy preparation, this recipe is a must-try for anyone looking to add more plant-based meals to their rotation.
Ingredients
- 2 medium beets, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs
- 1 tablespoon olive oil
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- Juice of 1 lemon
- 1 tablespoon tahini
- Water to thin (optional)
- Additional herbs for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a food processor, combine the diced beets, chickpeas, parsley, cilantro, garlic, cumin, coriander, salt, and pepper. Pulse until well blended but still slightly chunky.
- Transfer the mixture to a bowl and stir in the breadcrumbs. Form the mixture into small balls and place them on the prepared baking sheet. Drizzle with olive oil.
- Bake for 25-30 minutes, flipping halfway through, until the falafel are crispy and golden.
- While the falafel are baking, prepare the quinoa. In a pot, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and quinoa is fluffy.
- Fluff the quinoa with a fork and stir in lemon juice, chopped herbs, and salt to taste.
- For the tahini drizzle, mix the tahini with water until desired consistency is reached. Adjust seasoning if necessary.
- Serve the baked beet falafel on a bed of lemon-herb quinoa, drizzled with tahini sauce and garnished with additional herbs.
Cook’s tips
- Make sure to drain and rinse the chickpeas well to remove excess liquid.
- Pulse the mixture in the food processor until just combined; over-processing will make it mushy.
- If the falafel mixture is too wet, add a little more breadcrumbs.
- To make the falafel extra crispy, place them in the fridge for 30 minutes before baking.
Substitutions
- Use sweet potatoes instead of beets for a different color and flavor.
- Swap quinoa with couscous or bulgur for a quicker grain.
- Use gluten-free breadcrumbs or crushed oats to make it gluten-free.
- Replace tahini with Greek yogurt for a creamier sauce.
Storage & reheating
Store leftover falafel and quinoa separately in airtight containers in the refrigerator for up to 4 days. Reheat falafel in the oven or air fryer to restore crispiness.
Frequently asked questions
Can I make these falafel ahead of time?
Yes, you can prepare the falafel mixture and shape them, then refrigerate for up to 24 hours before baking.
Can I use canned beets instead of fresh?
Yes, but ensure they are well-drained and pat dry to avoid excess moisture.
Is this recipe vegan?
Yes, it is completely plant-based.
How do I prevent the falafel from falling apart?
Make sure to use enough breadcrumbs and chill the mixture before shaping.
