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Gluten-Free Butternut Squash Falafel Salad Bowls with Pickled Beets

5 ratings

· 6 servings

Crispy gluten-free chickpea and butternut squash falafels on a bed of quinoa and arugula with an assortment of flavor-packed salad toppings.

Ingredients

Produce

• 3 cups Arugula

• 1 Beet, medium

• 1 1/2 cups Butternut squash

• 1 cup Chickpeas, dried

• 4 cloves Garlic

• 1/4 cup Parsley, leaves and stems

• 1/3 cup Peanuts, dry roasted

• 2 Shallots, large thin

• 1 Yellow onion (coarsely chopped (about 1 1/2 cups)), small

Canned Goods

• 1 3/4 cups Water or broth

Condiments

• 3 tbsp Lemon juice, freshly squeezed

• 1/4 cup Tahini

Pasta & Grains

• 1 1/2 cups Quinoa

Baking & Spices

• 1 tsp Baking soda

• 1 Pinch Cardamom, ground

• 3/8 cup Chickpea flour

• 2 tsp Cumin seeds and coriander seeds, whole toasted and ground

• 1 tsp Granulated sugar

• 2 1/2 tsp Kosher salt

• 1 tsp Paprika

Oils & Vinegars

• 1 cups Oil

• 1 Oil

• 1 tbsp Olive oil, extra virgin

• 1/4 cup Rice vinegar, seasoned

Dairy

• 3 oz Feta, fresh vegan

Liquids

• 1/2 cup Water