Plastic Free July: Beet Falafel Bowls

Shop the Bulk and Produce Departments to find ingredients free from plastic! Ingredients from other departments can be found in recyclable containers (glass or metal).

1 15-oz can chickpeas, drained and rinsed

1 cup cooked beets, cut into ½ inch pieces

¼ cup cilantro leaves and tender stems

¼ cup parsley

¼ cup red onion, roughly chopped

3 garlic cloves

Juice from ½ lemon

1 tbsp olive oil

½ tbsp ground cumin

½ tsp salt

¼ tsp black pepper

1 cup almond flour, plus more if needed

Avocado oil

For serving: cooked quinoa, mixed greens, cucumber, tomatoes, red onion, green olives, feta cheese, tahini, and sesame seeds 

To the bowl of a food processor, add chickpeas, beets, cilantro, parsley, red onion, and garlic. Pulse until chunky, but well combined. Add lemon juice, olive oil, cumin, salt, and pepper. Pulse just a few times to combine. Do not over process or the mixture may turn gummy. Add almond flour and pulse until a dough forms. Add more almond flour if necessary. 

Begin heating ¼ inch of avocado oil in a large skillet over medium-high heat. Scoop falafel dough and form a small patty with your hands or a #40 cookie scoop. Fry for 3 minutes per side, or until color has turned a deeper burgundy and the edges are crispy. 

Serve over quinoa and greens. Top with cucumber slices, tomatoes, sliced red onion, green olives, feta cheese, a drizzle of tahini, and sesame seeds.

GF V veg DF

Yield: 4 servings