This baked beet falafel quinoa bowl with Cashew Lime sauce is a very satisfying balanced and filling meal in just one dish. You can double the falafel recipe and freeze them for another day and just pop them in the oven until heated thru and crispy.
Beet falafel are a great twist on the traditional falafel with an earthy flavour from the beets and a fantastic colour. A great taste with an extra dose of vegetables.
They’re baked rather than fried for a healthier and oil-free recipe and served on a bed of quinoa and a mix of delicious greens and veggies.
I actually always bake my falafel to keep them healthy but if you prefer to fry them that’s fine too.
Dairy free √
Ref. sugar free √
Egg free √
- ½ cup dry chickpeas, soaked overnight then drained
- 1 large raw beet, peeled and coarsely grated (about 1 ½ cup)
- Half a medium onion, coarsely chopped
- 2 cloves of garlic, roughly chopped, divided
- 2 tsp. ground cumin
- 1 teaspoons coriander
- a pinch of cinnamon
- 1 ½ tablespoons flour (or more)
- 1 1/2 teaspoons sea salt
- Black pepper
- ½ cup raw cashews, soaked overnight or in hot water for 15 minutes, drained the next day
- ½ cup unsweetened plant milk
- 1 1/2 – 2 tablespoons lime juice
- 1 clove garlic, peeled
- a few drops hot sauce
- Salt and pepper
- 1 cup quinoa
- 1 cucumber, sliced
- 1 avocado, sliced
- 4 radishes, sliced
- A small bag of mixed salad greens
- 25 cherry tomatoes, halved
- carrot ribbons
- red bell pepper slices
- some toasted pine nuts
Pulse the chickpeas, beet, onion, garlic, cumin, coriander, cinnamon, flour, salt and pepper in a food processor until you have a rough, coarse meal that’s not quite a paste. Place in the fridge for at least 30 minutes.
Meanwhile, prepare the sauce by blending the cashews, milk, lime juice, hot sauce, garlic, pepper and sea salt until creamy. Put in the fridge to thicken and allow the flavours to blend.
Prepare the quinoa according to the package directions.
Preheat the oven to 200°C / 400°F and line a baking pan with parchment paper or foil.
Form the falafel into balls, squeezing to see if they stick together. If they’re not sticking together, add more flour, a tablespoon at a time, until they hold together. Shape in to balls and place on the lined baking sheet. Bake for 25-30 minutes or until the balls are crispy and browned on the outside.
Make the bowls by dividing the quinoa between four bowls and topping with the vegetables and beet falafel. Serve the sauce on the side to drizzle over.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥