Honeynut Squash Falafel in Toasted Pita with Roasted Beets, Turnip Greens and Tahini Vinaigrette
10.12.2019
Chef – Todd & Ellen Gray
Ingredients:
1 lb chickpeas 1lb
1 ½ c parsley
1 ½ c cilantro
1 carrot
1 onion
3 garlic cloves
1 tbsp baking powder
1 tbsp sea salt
2 tsp ground cumin
2 tsp ground turmeric
1 ½ c water
1 c grated honeynut squash
Method:
Soak chickpeas overnight in the fridge. Drain chickpeas and combine with all other ingredients. Puree in a robocoup adding water as needed to bind the falafel. Transfer falafel mix to a small mixing bowl and fold in grated honeynut. Form into small patties and deep fry at 350 degrees.
