Easy Rainbow Falafel Bowls with Quick Pickled Beets and Cashew Green Sauce
Servings
4Bowls
Servings
4Bowls
Ingredients
For the Falafel
  • 1Cup Dried Chickpeas
  • 1Cup Parsleypacked
  • 2Cloves garlic
  • 1Tsp Cumin
  • 1/2Tsp Salt
  • 2Tbsp olive oil
For the Beets
  • 1Cup Water
  • 1 1/4Cup Apple Cider Vinegar
  • 1/4 Cup Sugar
  • 2Tbsp Salt
  • 2Medium Beetsjulienned (A.K.A. cut like french fries)
For the Green Cashew Sauce
  • 1/2 Cup Cashews
  • 1Cup Parsleypacked
  • 1/2Tsp Salt
  • Juice from 1Medium Lemon
  • 2Tbsp olive oil
  • 1/4-1/2Cup Water
For the Bowls*
  • 4Medium Carrotsjulienned
  • 1Medium Zucchinijulienned
  • 1Medium Yellow Summer Squashjulienned
  • 1Head Purple Cauliflowerjulienned
  • 2Tbsp olive oil
  • GenerousPinch Salt
Instructions
For the Falafel
  1. Place the chickpeas in a large bowl and cover with cold water. Allow to soak for at least 12 hours. Drain and add to a food processor or high powered blender along with the rest of the ingredients except for the olive oil. Pulse until the mixture is still a little coarse, but holds together when pressed. Preheat a medium skillet over medium-high heat and add the olive oil. Use your hands or a scoop to form balls and drop in the hot oil. Gently press to form flat disks and allow to cook until brown on each side. Remove from the heat and season with additional salt, if desired.
For the Beets
  1. Combine all the ingredients in a small sauce pan and bring to a boil. Turn the heat down to medium and allow to simmer for 5 minutes. Remove from the heat. The beets will be ready to use right away, but for maximum flavor add the beets along with the liquid to a container and store in the fridge for a day.
For the Green Cashew Sauce
  1. Add all the ingredients except for the water to a food processor or high powered blender. Pulse until combined then slowly add the water while continuing to blend until you’ve reached your desired consistency.
For the Bowls
  1. Preheat the oven to 415. Add the veggies to a sheet tray and drizzle olive oil on top. Toss to combine then sprinkle with a generous pinch of salt. Roast until the veggies are tender and starting to brown on the edges, about 15-25 minutes. Lay the veggies in the bottom of your bowl and top with falafel, beets, and cashew sauce. Serve and enjoy!
Recipe Notes

* You can really use a combination of any roasted veggies here