Ingredients
- 16.16 ounces beets (I used 2 (8.8-ounce) packs of the Love Beets steamed beets)
- 2 (14.5-ounce) cans chickpeas
- 1 tablespoon grated ginger
- 1 tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 cloves garlic
- ½ cup buckwheat flour
- ¼ cup parsley
- ⅓ cup tahini
- ⅓ cup coconut aminos
- 1 teaspoon honey
- 1 teaspoon grated ginger
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 lime, juiced
Instructions
Preheat oven to 375°. If you do not buy pre-steamed beets, peel, chop and steam your beets prior to making. Drain and dry the beets so there is no excess liquid in the food processor.
Rinse and dry the chickpeas.
Put garlic and ginger in the food processor and pulse until combined. Add remaining falafel ingredients to the food processor and pulse until well combined, but still chunky (you do NOT want it creamy). Form small balls of dough and place onto a parchment-lined baking sheet.
Bake the falafel balls for 15–20 minutes, or until the outside has begun to crisp.
Make the sauce by combining all of the ingredients and whisking together. To achieve a thinner sauce or dressing, add 1 tablespoon of warm water at a time, whisking and testing until it is to your liking.
Serve as an appetizer with the sauce, over greens with the sauce as a dressing or in a pita with the sauce drizzled.
