Beet Falafel Burgers with Dilly Tahini Sauce - alive magazine

Name: Beet Falafel Burgers with Dilly Tahini Sauce - alive magazine
Ingredients: 1/3 cup (80 mL) shelled pistachios; 1 cup (250 mL) loosely packed flat-leaf parsley; 1 1/2 cups (350 mL) shredded raw beets; 1 1/2 cups (350 mL) cooked or canned (drained and rinsed) chickpeas; 1/4 cup (60 mL) chickpea flour or brown rice flour; 1/2 cup (125 mL) chopped red onion; 3 garlic cloves, chopped; 1 Tbsp (15 mL) tahini; Juice of 1/2 lemon; 1 tsp (5 mL) ground cumin; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) black pepper; 1/3 cup (80 mL) tahini; 1/4 cup (60 mL) chopped dill; 1/2 tsp (2 mL) garlic powder; 1/8 tsp (0.5 mL) salt; Zest of 1 lemon

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If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over.

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