Butternut Squash Falafel Salad

Vibrant butternut squash falafel salad bowls.

Butternut Squash Falafels:
1 cup raw chickpeas, soaked over night and drained (yields 2½ cups)
1½ cups shredded butternut squash (ex. the neck of a 2½lb butternut squash)
1 small yellow onion, coarsely chopped (about 1½ cups)
¼ cup + 2 tablespoons chickpea flour
¼ cup coarsely chopped parsley leaves and stems
4 cloves garlic
1 tablespoon freshly squeezed lemon juice
2 teaspoons each whole cumin seeds and coriander seeds, toasted and ground
1½ teaspoons kosher salt
1 teaspoon paprika
Pinch ground cardamom
1 teaspoon baking soda
1-2 cups oil for cooking (olive oil, safflower oil, vegetable oil)

Quick Pickled Beets:
1 medium beet, peeled and shredded
⅓ cup boiling water
1 teaspoon salt
1 teaspoon sugar
¼ cup rice wine vinegar

Quinoa:
1½ cups quinoa, rinsed
1¾ cups water or broth
Crispy Fried Shallots
2-3 large shallots, peeled and sliced thin
Oil for cooking (I use remaining oil after cooking falafels)

Tahini Dressing:
¼ cup tahini
2 tablespoons lemon juice (from 1 large lemon)
2-4 tablespoons water (plus more if needed)
1 tablespoon extra virgin olive oil

Falafel Salad Bowls:
3 cups arugula
3 ounces fresh feta
⅓ cup dry roasted peanuts, chopped

View the full recipe at Snixy Kitchen →