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Beet Green Falafel with Gingered Beet Hummus

Serves 12.


    Beet Green Falafel with Gingered Beet Hummus

    For the ultimate food waste-reducing (and shockingly pink) snack, this dish uses all the parts of the beet. The healthy baked falafel incorporates the sturdy beet greens, and the tangy magenta hummus (perfect for dipping or dolloping) uses the beetroot.



    To make this a meal, spread a whole grain pita with hummus and nestle falafel, lettuce, avocado, and cucumber slices inside. Or, serve it veggie burger-style on a whole grain or lettuce bun.


    Beet Green Falafel with Gingered Beet Hummus


    Gingered Beet Hummus
    • 1/2 lb (2 large) beets, peeled and quartered, greens reserved for falafel
    • 1 Tbsp (15 mL) roughly chopped fresh ginger
    • 1 garlic clove, peeled
    • 1/2 cup (125 mL) tahini
    • Zest of 1 lemon
    • 1/2 cup (125 mL) lemon juice
    • 1/4 tsp (1 mL) salt
    • 1/4 tsp (1 mL) black pepper
    Beet Green Falafel
    • 1 Tbsp (15 mL) refined avocado oil
    • 2 garlic cloves, peeled
    • 1 Tbsp (15 mL) dehydrated (dried) chopped onion
    • 2 cups (500 mL) beet greens
    • 2 cups (500 mL) cooked chickpeas
    • 1 Tbsp (15 mL) lemon juice or apple cider vinegar
    • 1/2 cup (125 mL) chickpea flour
    • 1/2 tsp (2 mL) salt


    Per serving:

    • calories143
    • protein5g
    • fat8g
      • saturated fat1g
      • trans fat0g
    • carbohydrates15g
      • sugars3g
      • fibre4g
    • sodium187mg



    For hummus, preheat oven to 400 F (200 C). Add beet quarters to sheet of parchment paper and crunch into a ball; place on baking sheet. Roast for 45 minutes to 1 hour, or until tender when pierced with knife. Cool to room temperature or refrigerate until ready to use.


    In food processor, pulse ginger and garlic until finely minced. Add tahini, lemon zest and juice, salt, and pepper. Pureu0301e until light and fluffy, scraping down sides once or twice. Add roasted beets and pulse until coarsely chopped. Scrape down sides and pureu0301e until smooth, creamy, and uniformly magenta. Store in airtight container in refrigerator for up to 1 week, or until ready to serve with falafel.


    For falafel, increase oven temperature to 425 F (220 C). Line large baking sheet with parchment paper and grease with avocado oil. In food processor, pulse garlic until finely chopped. Add onion, beet greens, and chickpeas. Pulse until finely chopped. Add lemon juice or vinegar and pulse again. Add chickpea flour and salt, and pulse until fully combined. Let mixture sit for 15 to 20 minutes.


    Scoop dough onto prepared baking sheet and form into 12 squat patties, leaving a little room between each falafel. Bake for 15 to 18 minutes, until bottoms are browned and top is dry. Flip so the crispy (presentation) side is on top. Serve warm, room temperature, or chilled with beet hummus to dip, spread, or dollop.



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