Recipes

Honeynut Squash Falafel in Toasted Pita with Roasted Beets, Turnip Greens and Tahini Vinaigrette

Chef – Todd & Ellen Gray

Ingredients:

1 lb chickpeas 1lb
1 ½ c parsley
1 ½ c cilantro
1 carrot
1 onion
3 garlic cloves
1 tbsp baking powder
1 tbsp sea salt
2 tsp ground cumin
2 tsp ground turmeric
1 ½ c water
1 c grated honeynut squash

Method:

Soak chickpeas overnight in the fridge. Drain chickpeas and combine with all other ingredients. Puree in a robocoup adding water as needed to bind the falafel. Transfer falafel mix to a small mixing bowl and fold in grated honeynut. Form into small patties and deep fry at 350 degrees.

Tahini sauce:

Tahini, vinegar

Serve with:

whole wheat pita
turnip greens
beets

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