Butternut Squash Falafel Salad Bowls with Pickled Beets
yields: 6 falafel bowls
Crispy gluten-free chickpea and butternut squash falafels on a bed of quinoa and arugula with an assortment of flavor-packed salad toppings: Quick-pickled beets, crispy fried shallots, crumbled feta, roasted peanuts, and a drizzle of tahini dressing.
Ingredients
Butternut Squash Falafels
- 1 cup dried chickpeas, soaked over night and drained (yields 2½ cups)
- 1½ cups shredded butternut squash, ex. the neck of a 2½lb butternut squash
- 1 small yellow onion, coarsely chopped (about 1½ cups)
- ¼ cup + 2 tablespoons chickpea flour
- ¼ cup coarsely chopped parsley leaves and stems
- 4 cloves garlic
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons each whole cumin seeds and coriander seeds, toasted and ground
- 1½ teaspoons kosher salt
- 1 teaspoon paprika
- Pinch ground cardamom
- 1 teaspoon baking soda
- 1-2 cups oil for cooking, olive oil, safflower oil, vegetable oil
Quick Pickled Beets
- 1 medium beet, peeled and shredded
- ⅓ cup boiling water
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- ¼ cup seasoned rice vinegar
Quinoa
- 1½ cups quinoa, rinsed
- 1¾ cups water or broth
Crispy Fried Shallots
- 2-3 large shallots, peeled and sliced thin
- Oil for cooking, I use remaining oil after cooking falafels
Tahini Dressing
- ¼ cup tahini
- 2 tablespoons freshly squeezed lemon juice, from 1 large lemon
- 2-4 tablespoons water, plus more if needed
- 1 tablespoon extra virgin olive oil
Falafel Salad Bowls
- 3 cups arugula
- 3 ounces fresh feta, vegan, if needed
- ⅓ cup dry roasted peanuts, chopped
INSTRUCTIONS
- First, prepare the quick-pickled beets. Add the beets to a 16oz mason jar. Pour the boiling water over the sugar and salt and stir to dissolve. Pour the vinegar into the water to cool it off slightly, then pour the entire mixture over the beets. Cover, shake, and refrigerate until ready to serve. Beets can be made several weeks in advance.
- Add all of the falafel ingredients (except for the oil) to a food processor and pulse until mixture comes together but is still grainy, about 100-120 times, scraping down the sides as you go.
- Form falafel dough into tightly-packed 1.5-inch balls (22-28 balls). if the mixture feels too moist, add a tablespoon or two of chickpea flour or press it in a cheese cloth.
- Heat ¾-inch of oil in a large cast-iron skillet over medium heat. When oil is hot, fry falafel balls in batches, cooking 2-3 minutes per side until golden brown. Transfer to a paper-towel lined plate to drain while you cook the rest. Falafels can be prepared in advance and kept in the fridge for a week or frozen for up to 2 months.
- Bring quinoa and water to boil in a medium sauce pan. Reduce heat to low and simmer, covered, until the broth has been absorbed, 15-20 minutes. Remove from heat and let rest for 5 minutes. Fluff with a fork.
- Meanwhile, prepare the crispy fried shallots. Heat the same oil you used to cook the falafels, or a small skillet with ¼-inch oil over medium heat. Add shallots and cook, stirring, until they turn golden brown, about 5-10 minutes. Use a slotted spoon to remove the shallots to a paper towel-lined plate (they'll crisp up as they cool). Set aside.
- Prepare the tahini dressing by mixing all of the ingredients together in a food processor or with a whisk. If the tahini is too thick, add a bit more water until it can be drizzled.
- Assemble the bowls. Scoop of quinoa, handful arugula, 4 falafels, scoop of pickled beets, feta, chopped peanuts, and a drizzle of tahini dressing.
