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overhead shot of a beet falafel bowl against a wood backdrop with a blue towel spread out for decoration

Beet Falafel Bowls with Lemon Dill Tahini Sauce


  • Author: Allison
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

These beet falafel bowls are so vibrant and flavourful! Comprised of beet and white bean falafels, quinoa, steamed greens, and lemon dill tahini sauce, they’re rich in protein, healthy fat, and antioxidants.


Ingredients

Scale

Beet White Bean Falafels

  • 2 tablespoons ground flax + 4 tablespoons water
  • 1 1/2 cups cooked white beans
  • 1 1/2 cups peeled, grated beets*
  • 1/2 cup finely chopped red onion
  • 4 medium garlic cloves, minced
  • 1/3 cup finely chopped fresh dill
  • 3/4 cup oat flour
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon chili flakes or 1/8 teaspoon cayenne
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 1/2 cup pepitas or sunflower seeds
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons old fashioned whole grain mustard

Lemon Dill Tahini Sauce

  • 1/2 cup tahini
  • 1/3 cup freshly squeezed lemon juice (or to taste- I love it super tangy, but feel free to adjust as you like)
  • 2 tablespoons nutritional yeast
  • 2 medium garlic cloves
  • 1/2 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 2 teaspoons maple syrup
  • 1/3 cup water
  • 1/2 cup fresh dill, finely chopped

For Serving

  • Cooked quinoa or buckwheat
  • Steamed greens or broccoli

Instructions

  1. Start by preheating the oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.
  2. Next, make the beet falafels: Combine the flax and water in a small dish. Place the white beans in a food processor and pulse several times to break them up. Stop just before a paste forms. Transfer into a large mixing bowl. Add the grated beets, red onion, garlic, dill, both types of paprika, chili or cayenne, salt, pepper, seeds, oat flour, olive oil, balsamic, mustard, and flax egg. Stir to combine. I usually mix by hand to combine all of the ingredients really well.
  3. Form the mixture into 18 balls and lightly press down by hand. Place each one on the baking sheet as you go. Bake for 25-27 minutes, or until crispy on the bottom and around the edges and they no longer stick to the parchment paper.
  4. While the beet falafels are in the oven, make the lemon dill tahini sauce. Place the tahini, lemon juice, nutritional yeast, garlic, salt, pepper, maple syrup, and water in a blender. Blend until smooth. Finally, add the chopped dill and blend very briefly to incorporate. Just don’t blend for too long unless you want a green sauce, as opposed to a beige sauce with flecks of green!
  5. To serve, add three or four falafels to a bowl, along with some quinoa or buckwheat and steamed greens. Drizzle the falafels generously with lemon dill tahini sauce and dig in!

Notes

*I grated the beets using the grater attachment of my food processor. You’ll need 1 rather large or 2 smaller beets to get 1 1/2 cups grated beets.

Feel free to use less dill if you’re not a huge fan. 🙂

  • Category: Main Course

Keywords: beet falafel bowls