Spiralize Tahini Beet Bowl

Name: Spiralize Tahini Beet Bowl
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: 75 g beets; 75 g sweet potatoes; 1 cucumber; 75 g Squash; 1/8 teaspoon salt; 1/8 teaspoon cumin.; Dash dried oregano; 1/8 teaspoon cinnamon; 1/8 teaspoon anise; 5 g ginger; 1/8 teaspoon cardamom; 1/8 teaspoon baking soda; 1 pinch nutmeg; 1/4 cup flour; 80 g dried chickpeas; 10 g cilantro; 10 g mint; 10 g parsley; 10 g dill; 75 g onions; 1 garlic clove; 1 tablespoon tahini; 1 lemon squeezed; 1 lime squeezed; Lemon/lime zest; 1 teaspoon honey; 1 teaspoon dijon mustard; 1 tablespoon extra-virgin olive oil; 1/2 cup water

8 steps

Prep:1hCook:30min

Somewhere along the way on my Inspiralized journey, I fell in love with tahini. Tahini sauces complement almost every single meat, grain, and vegetable out there. Maple-tahini, lemon-tahini, garlic-tahini, avocado-tahini—I’ve tried them all. Made from ground sesame seeds, this paste has a nutty flavor that just seems to go with everything. Here, the falafel, beets, and tomatoes are full of robust Mediterranean flavor—a perfect match for my beloved tahini. This homemade falafel is a lighter version, baked instead of fried. Trust me—this dish will transport you right to your favorite falafel spot, whether it’s a stand in Israel or a cart on a New York City sidewalk.

Updated at: Wed, 13 Mar 2024 16:52:04 GMT

Ingredients

4 servings

75gbeets

75gsweet potatoes

1cucumber

75gSquash

For Falafel

⅛ teaspoonsalt

⅛ teaspooncumin

dried oregano

⅛ teaspooncinnamon

⅛ teaspoonanise

5gginger

⅛ teaspooncardamom

⅛ teaspoonbaking soda

1 pinchnutmeg

¼ cupflour

80gdried chickpeas

10gcilantro

10gmint

10gParsley

10gdill

75gonions

1garlic clove

For Tahini Dressing

1 tablespoontahini

1 teaspoonhoney

1 teaspoondijon mustard

1 tablespoonextra-virgin olive oil

½ cupwater

Instructions

Step 1

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Step 2

Make the falafel. In a food processor, combine the parsley, garlic, lemon zest, lemon juice, cumin, coriander, chili powder, and salt and pepper to taste. Pulse to completely combine, about 30 seconds. Add the chickpeas and pulse until incorporated but still chunky.

Step 3

Transfer the mixture to a medium bowl and add the almond flour and onion. Mix again to form a dough. Using your hands, form the mixture into eight balls and place them on the prepared baking sheet. Press down with a spatula to flatten them into patties, cupping to keep them compact. Refrigerate for 15 minutes to firm up.

Step 4

Transfer the baking sheet to the oven and bake for 35 to 40 minutes or until the patties are firm and browned, flipping once halfway through.

Step 5

Spread the beets on the second prepared baking sheet, spacing them apart, and roastwith the falafel for 15 minutes or until al dente.

Step 6

Meanwhile, in a small bowl, combine the cilantro, tomatoes, cucumbers, and olive oil. Season with salt and pepper and set aside.

Step 7

Make the tahini dressing. Place all the ingredients for the dressing in a food processor and pulse until creamy. Slowly add 1 to 2 tablespoons water as needed to thin. Taste and adjust the seasoning to your preferences. Set aside.

Step 8

Divide the beet noodles among four bowls and top each with two falafel patties and a spoonful of the tomato mixture. Drizzle with the tahini dressing to finish, and serve immediately.