Roasted Beet Falafel with Chile-Lime Tahini Sauce Recipe
These tasty beet and chickpea falafels are packed full of savory spices and accompanied by a chile-lime tahini sauce. Serve as an appetizer or in a pita pocket!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Ingredients
- 2 medium beets
- 2 tablespoons lime juice
- 2 small whole fresh serrano chiles
- 1 teaspoon sea salt
- ¼ cup tahini
- ½ cup + 1½ teaspoons finely chopped fresh parsley
- 2 cups chopped onion
- 6 small cloves garlic, minced
- 2 15-oz. cans chickpeas, rinsed and drained (3 cups)
- ½ cup almond flour
- 1 tablespoon flaxseed meal
- 1 teaspoon ground cumin
- 1 tablespoon ground coriander
- ½ cup finely chopped fresh cilantro
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