Butternut Squash Falafel Salad Bowls with Pickled Beets recipes

Ingredients

• 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)
• 1 medium beet, peeled and shredded
• ⅓ cup boiling water
• 1 teaspoon salt
• 1 teaspoon sugar
• ¼ cup rice wine vinegar
• 1½ cups quinoa, rinsed
• 1¾ cups water or broth
• 2-3 large shallots, peeled and sliced thin
• oil
• 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
• 3 cups arugula
• 3 ounces fresh feta
• ⅓ cup dry roasted peanuts, chopped

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