Beet Falafel Bowls And Pita Sandwiches

Beet Falafel Bowls And Pita Sandwiches
Servings:
8
Rating:
0
Ingredients: 

For the falafel:

  • 2 15-oz cans (3 cups) chickpeas, drained and rinsed
  • 1 ½ cups cooked beets, cut into ½ inch pieces
  • ½ cup fresh cilantro, chopped
  • ½ cup fresh parsley, chopped
  • ½ cup red onion, roughly chopped
  • 4 cloves garlic
  • Juice of 1 lemon
  • 1 tablespoon Pompeian Organic Extra Virgin Olive Oil, plus more for drizzling
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Dash of cayenne pepper
  • 1 cup oat flour

For the bowls:

  • 4 cups mixed greens
  • 2 cups cooked quinoa or other whole grain
  • 1 cup cucumber, chopped
  • 1 Roma tomato, chopped
  • ½ cup Kalamata olives, sliced
  • ¼ cup hummus
  • Tahini or vegan tzatziki, for serving
  • Lemon wedges, for serving

For the pita sandwiches:

  • 4 whole-wheat pitas
  • 4 cups mixed greens
  • 1 cup cucumber, chopped
  • 1 Roma tomato, chopped
  • ½ cup Kalamata olives, sliced
  • ¼ cup hummus
  • Tahini or vegan tzatziki, for serving
Preparation: 
  1. Preheat oven to 400°F. Grease a baking sheet with Pompeian Organic Extra Virgin Olive Oil.
  2. In the bowl of a food processor, add chickpeas, beets, cilantro, parsley, onion and garlic. Pulse until chopped and well-combined, with some chunky texture.
  3. Add lemon juice, Pompeian Organic Extra Virgin Olive Oil, cumin, salt, pepper, and cayenne. Pulse a few times to combine.
  4. Add oat flour, starting with 1 cup. Pulse until a firm dough forms, adding more oat flour if necessary.
  5. Form 22-24 balls of dough, flatten them with your hands and place on the baking sheet.
  6. Bake for 15 minutes, then flip. Bake for another 15 minutes.
  7. Optional: Broil on low for 5 minutes to get falafel extra crispy.
  8. For bowls: divide all ingredients evenly among 4 bowls. Top with 3-4 falafel each. Drizzle with tahini and Pompeian Organic Extra Virgin Olive Oil.
  9. For pita sandwiches: Divide all ingredients evenly among 4 pitas. Top with 3 falafel each; drizzle with tahini and Pompeian Organic Extra Virgin Olive Oil. Roll up pita and wrap in foil to hold together.
  10. Freeze remaining falafel until ready to use.

Author: Emilie Eats

Rate Recipe: 

Print Recipe

Printer-friendly version
Share Recipe: