Corn Salad with Chile and Lime
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
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.
Yield: 4 servings