Carrot Falafels With Roasted Veggie Quinoa

Falafels are the BEST. Deep fried veggie and chickpea balls that are loaded with flavor with a crispy golden outer shell… drooooooool. I added these fab carrot falafels to a bowl of roasted veggie quinoa and topped everything off with my favorite creamy, delicious maple dijon tahini sauce for a bomb-diggty dinner bowl!

INGREDIENTS

For the quinoa:

• 2 yellow squash diced
• 1 any color bell pepper, cored, seeded, and diced
• 1 pint of cherry tomatoes
• 1 small yellow onion, diced
• 2 tbsps olive oil
• Healthy pinch of salt and pepper
• 1 cup dry quinoa
• 1 ¾ cups water
• 4 mini cucumbers diced
• 4 oz crumbled feta
• 2 tablespoons lemon juice
• 1 tsp dried dill
• ¼ cup minced parsley

For the falafels:

• 2 cups shredded carrots
• 2 (15oz) cans chickpeas, drained
• 1 cup all-purpose flour
• ½ cup raw sesame seeds
• 4 garlic cloves minced
• 1 tsp ground cumin
• Healthy pinch of salt and pepper
• 48 oz vegetable oil for frying

For the maple dijon tahini sauce:

• ¼ cup tahini
• 3 tablespoons maple syrup
• juice of one lemon
• 2 tbsps dijon mustard
• Healthy pinch of salt and pepper
• ½ tsp ground ginger
• water as needed for thinning

How to make Roasted Acorn Squash, Apple, and Pancetta Flatbreads

Step 1:

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Step 2:

Combine yellow squash, bell pepper, tomatoes, onion, olive oil, salt, and pepper on the prepared baking sheet, then toss to coat everything in the oil and spices. Roast veggies in the oven for 20-30 minutes or until soft.

Step 3:

Meanwhile, combine quinoa and water in a small saucepan, then bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, then cover the pan and let simmer until all liquid has disappeared, about 15 minutes, then fluff with a fork.

Step 4:

Also, combine all the “for the falafels” ingredients except the vegetable oil in the bowl of a food processor, then pulse until a dough forms, about 1 minute. Using a 1-inch cookie scoop, scoop out the falafel dough and roll it into 1-inch round balls.

Step 5:

Add vegetable oil to a large cast-iron Dutch oven with a candy thermometer attached to the side. Bring the oil to 375°F over medium-high heat. Once the temp has been reached, add ⅓ of the falafel balls, then fry until golden and cooked through, 2-3 minutes. Remove cooked falafels using a slotted spoon and place them on a paper towel-lined plate or baking sheet. Repeat with the remaining falafels, and you’ll likely have to wait for the oil to come back up to temp (375°F) after the first batch.

Step 6:

Combine cooked quinoa, roasted vegetables, diced mini cucumbers, crumbled feta, lemon juice, dill, and minced parsley in a large bowl, then toss to incorporate everything evenly.

Step 7:

Finally, combine all the “for the maple dijon tahini sauce” ingredients in a small jar, then shake until smooth.

Step 8:

Divide roasted quinoa veggies between bowls, then top with fried carrot falafels and a drizzle of maple dijon tahini sauce. Enjoy!

KITCHEN EQUIPMENT NEEDED

• Baking sheet
• Parchment paper
• Mixing bowls
• Food processor
• Saucepan with lid
• Measuring cups and spoons
• Dutch oven or deep pot
• Slotted spoon
• Thermometer
• Small jar with lid (for the sauce)
• Fork and spoon for mixing

WHAT TO EAT WITH THIS CARROT FALAFELS WITH ROASTED VEGGIE QUINOA

When I first made these Carrot Falafels with Roasted Veggie Quinoa, I didn’t expect my picky eaters (yes, both of them!) to fall in love with it, but they did.

A little lemon-pepper and soy sauce brought it to life, and now it’s a weekly staple. I usually prep a big batch on Sunday, and it keeps us covered for a few lunches and dinners.

On my busy nights, I warm up a slice of our Easy Chicken Caesar Pizza super quick, it feels like we ordered in. When I need a light lunch, I turn to my Peach Caprese Salad with Grilled Chicken or the refreshing Mixed Berry Banana Smoothie Bowl, so cooling after soccer practice.

For snacking, some Popcorn Seasonings are a hit during movie night. And nothing says treat-yourself like a thick slice of a Lemon Cake.

FAQ

What is Veggie Quinoa made of?

This Veggie Quinoa is made of roasted squash, peppers, quinoa, chickpeas, shredded carrots, cucumbers, feta cheese, and a tahini sauce.

What does carrot falafel with roasted veggie quinoa taste like?

It has a mix of crispy and roasted flavors. The falafels are crunchy on the outside and soft inside, the veggies are sweet, and the sauce is tangy.

Can I make this Veggie Quinoa ahead of time?

Yes.

Can I bake the falafels instead of frying them?

Yes, you can.

Is this Veggie Quinoa good for lunchboxes?

Yes.

What can I use instead of chickpeas?

You can try white beans or cooked lentils.

Is the tahini sauce spicy?

No, but it does have a warm ginger taste.

What type of oil should I use for frying?

Vegetable oil or any oil with a high smoke point works best for frying.

Can I skip the sesame seeds for this Veggie Quinoa?

You can.

Can I use store-bought falafels?

Yes.