I’ve been meaning to revisit my original falafel recipe for awhile now. I knew it could use a little facelift and why not also add a garlic infused tahini sauce to slather on top? People [myself included] always seem to be on the hunt for non-fried falafel recipes, so I wanted to make sure this one was juuust right.

Falafel with Tahini Garlic Sauce | edibleperspective.com #glutenfree #vegan

Here’s how I changed things:

Instead of adding quinoa to help bind the patties I decided to try out millet this time. With its natural tendency to stick together more than quinoa, softer flavor, and heartier texture, I thought it would be the perfect fit.

And it was. Millet for the win.

I know it’s kind of a pain to cook millet and then make the burgers but it’s still a pretty simple recipe. And this gives you the perfect excuse to cook a big batch of millet to eat throughout the week for breakfast, lunch, or dinner.

Falafel with Tahini Garlic Sauce | edibleperspective.com #glutenfree #vegan

More parsley was added this time and the carrot was dropped. I also used partially ground oats instead of oat flour, but you can really use either.

I knew I wanted to make some type of non-yogurt, non-humus sauce to top these babies with, which then led me to tahini. It was the perfect base for this thick, garlic-infused sauce and was prepped in just minutes.

Falafel with Tahini Garlic Sauce | edibleperspective.com #glutenfree #vegan

I prefer these wrapped in a collard leaf or stuffed between flatbread with crunchy veggie toppings and plenty of sauce.

Falafel with Tahini Garlic Sauce | edibleperspective.com #glutenfree #vegan

Print this!

Falafel with Tahini Garlic Sauce

gluten-free, vegan // yields 8, 3-inch patties

tahini garlic sauce

3 tablespoons tahini
3 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon pure maple syrup, or honey
2 garlic cloves, smashed
1/4 teaspoon salt

falafel

3 med. cloves garlic
1/2 cup chopped yellow onion
1 1/4 cup chickpeas
1/3 cup lightly packed parsley leaves
2 tablespoons tahini
1 1/2 tablespoons lemon juice
1 1/4 teaspoon cumin
1/4 teaspoon coriander
1/2 – 3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup cooked + cooled millet, how to cook millet
3 tablespoons pepitas, or sunflower seeds
1/4 cup partially ground gluten-free rolled oats, or GF oat flour
oil for cooking

Place tahini, lemon juice, olive oil, maple syrup, smashed garlic, and salt in a small jar. Seal the jar and shake until fully combined. Set aside for flavors to develop and sauce to thicken. Adjust salt/sweetness if needed. Remove garlic before serving.

Place peeled garlic cloves in a large food processor and turn on until minced. Add in the onion, 3/4 cup chickpeas, parsley, tahini, lemon juice, cumin, coriander, salt, and pepper. Turn on and let process until it reaches a similar consistency to egg salad. +/-10 seconds. Scrape the bowl and pulse a few more times if needed. You don’t want it fully pureed.

Add in 1/2 cup chickpeas, cooled millet, and pepitas. Pulse until combined with the rest of the mixture. About 10 pulses. This step helps give the falafel texture. Do not over-process. Place mixture in a bowl and stir in the ground oats. The mixture should be soft but not wet and should easily form patties and hold together very well.

Heat a 10-inch pan over medium with about 1 tablespoon of cooking oil. Form about 8, 3-inch patties and place 3-4 in the pan once hot. Cook for about 5-7 minutes until golden brown then flip and cook another 5-7 minutes until golden brown. Place in a warm oven, add more oil to the pan, and continue with the next batch.

Serve on a bun or wrapped in a collard leaf with tahini sauce, cucumbers, radishes, avocado, etc.

notes: Grind gluten-free rolled oats in a coffee grinder, blender, food processor etc. until about 1/2 way [or a bit more] to flour. I like to cook 1/2 cup raw millet, which yields just under 2 cups cooked and gives you some leftover.

Falafel with Tahini Garlic Sauce | edibleperspective.com #glutenfree #vegan

And those crispy sweet potato strings? You will definitely be hearing more about those soon.

Ashley

Let’s do this Thanksgiving thing.

It’s only my favorite holiday ever, ever.

stuffing.stuffing.stuffing.

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing | edible perspective

I’ve sworn to myself that I’m going to come up with a slew of Thanksgiving recipes this year and actually post them before the holiday. Pretty crucial, me thinks.

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing | edible perspective

And since I won’t be participating in the whole turkey thing I need to come up with a new main dish. Or, maybe just a bunch of sides. They’re the best part, anyway. Am I right?

stuffing.stuffing.stuffing.

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing | edible perspective

So here we have a recipe that could be used as a side or a main dish. If you want to use this as a side make roasted squash/apples and call it a day. So simple and tasty. Top with the dressing if you like.

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing | edible perspective

If you’d like this as a main dish pile everything on to a pillowy bed of quinoa + kale.

Or, stuff that squash old school style and serve it up!

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing | edible perspective

Now. About the maple roasted squash. I could eat it all day long. I did eat it all day long. And how fun and pretty is it to serve giant squash rings? SO FUN!

It’s sweet but not overly so and has a little pop of spice from the cayenne pepper. I love putting the same mixture on tofu and then baking it until browned. It’s also great on brussels sprouts!

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing | edible perspective

The barely roasted apples play into the sweet of this recipe and also add crunch and juice. Then it’s all pulled together with the maple-sweetened, tahini lemon dressing.

Sounds like a lot of sweetness, but I assure you there’s a good balance of sweet + savory here.

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing | edible perspective

Sliced almonds because they’re fancy. And crunchy. And they taste good, too.

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing | edible perspective

Print this!

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing

gluten-free, vegan // yields 4 main dish servings

for the dressing:

1 garlic clove, peeled + smashed
1/4 cup fresh lemon juice
1 tablespoon hemp oil, or olive oil
3 tablespoons tahini
2-3 teaspoons pure maple syrup
1/2 teaspoon lemon zest
salt + pepper to taste

for the squash and apples:

3 tablespoons unrefined coconut oil
1 1/2 tablespoons pure maple syrup
1/8-1/4 teaspoon cayenne pepper
2 medium acorn squash
2 crispy apples
salt + pepper

for the kale and quinoa:

3-4 teaspoons unrefined coconut oil
1 cup uncooked quinoa, rinsed and drained
2 cups water
5-6 cups chopped lacinato/dino kale
1 1/2 teaspoons minced garlic
salt + pepper to taste
1 tablespoon fresh lemon juice

for the dressing: Combine the smashed garlic, lemon juice, and oil in a jar. Seal and shake vigorously. Let sit for 10 minutes. Shake once more then remove the garlic. Add tahini, maple syrup, lemon zest, and a big pinch of salt and pepper. Seal and shake until smooth. Taste and adjust salt/pepper/maple syrup if needed. Set aside. Store leftovers in the fridge for up to 1 week.

for the squash and apples: Preheat your oven to 400* F. In a small pan combine the coconut oil, maple syrup, and cayenne over medium-low heat and stir until melted. Take off the heat. Slice squash into appx. 1/4-inch round slices, using a large and sharp knife. Discard ends. Cut seeds out from each slice and place squash rings on 2 large baking sheets. Brush the oil mixture over both sides of the squash rings. Sprinkle with salt and pepper. Place in the oven for about 30-36 minutes, flipping once halfway through until desired doneness is reached. A few minutes later slice the apples into 1/4-inch thick slices, removing any seeds/core. Place on a baking sheet and toss to coat with remaining oil/maple mixture. Place in the oven during the last 7-10 minutes of squash roasting. Roast for 7 minutes to maintain a nice crunch.

for the kale and quinoa: As soon as the squash is in the oven heat a pot over medium with 2 teaspoons of coconut oil. Once hot add the quinoa and stir for 2-3 minutes. Add the water then raise heat to medium-high. Bring to a boil, stir, then reduce heat to simmer and cover for 15 minutes. Remove from the heat and keep covered. After placing your apples in the oven to roast place a large pan over medium heat and melt 1-2 teaspoons of coconut oil. Once hot add the garlic and stir for about 30 seconds, then add the kale and stir frequently for about 3-5 minutes until wilted. Fluff the quinoa with a fork and combine in the pan with the quinoa. Sprinkle with a good amount of salt and pepper and add the lemon juice. Stir to combine.

to assemble: Place quinoa on a large platter then place roasted squash rings on top then the apples and sprinkle with sliced almonds. Top with dressing or let guests take individual servings and dress themselves. I prefer to trim away the outer skin as I eat acorn squash, but serve/eat how you please.

----- other serving option -----

for stuffed squash: Slice 3 acorn squashes in half and coat the flesh with the same oil/maple mixture as specified for the squash and apples. Place squash halves cut side down on a baking sheet and roast for about 35-40 minutes until tender. Fill with quinoa and kale mixture, chopped roasted apples, almonds, and then dressing.

Roasted Acorn Squash and Apples with Quinoa, Kale, and Tahini Maple Dressing | edible perspective

More Thanksgiving goodness coming your way soon.

Ashley

pssst!

A little book action:

Book signing! Sunday – 11/17 at Old Firehouse Books in Ft. Collins, CO – This event is extra special as I'll be joining another local author, Stasie John. Stasie wrote the book The Gluten Glitch, a sweet story about why some kids have to eat a gluten-free diet. We’ll be answering questions, sampling doughnuts, signing books, and just hangin’ out. Hope you can stop by!

Don’t miss the next to stops on the Baked Doughnuts for Everyone blogger book tour! Gena over at Choosing Raw posted her thoughts, an author Q&A, and a recipe for my Vegan Gooey Chocolate doughnuts. Ashley at (never) homemaker posted that same tasty recipe [too funny!] and shared her thoughts on the book as well as some beautiful photos. I just adore both of these ladies and appreciate their support!