Beet and Black Bean Falafel with Basil Feta Tzatziki

Beet and Black Bean Falafel with Basil Feta Tzatziki

This fun-to-eat, bite-sized party treat is packed with nutrients as well as flavor.

Recipe and photograph by Lauren McElwain

1 beet
Half an onion
2 cloves of garlic
Juice of half a lemon
Pinch of salt
Pinch of pepper
1 can black beans, drained and rinsed
1 cup cooked quinoa
2/3 (or slightly more) cup plain breadcrumbs
½ teaspoon cumin
¼ teaspoon nutmeg
¼ teaspoon ginger
1 egg

Heat oven to 375F.

Peel and cut the beet, onion and garlic into big chunks. Place in a food processor, and add the lemon juice, salt and pepper. Process until mostly ground. Add black beans, and process until blended. Transfer to a mixing bowl.

To that mixture, add quinoa, 1/3 cup breadcrumbs, spices and egg. Stir until blended well.

Onto a plate, spread remaining 1/3 cup (or more) breadcrumbs.

Heat a flat skillet or pan over medium-low heat, and spray with oil or butter.

Form the beet and bean mixture into small balls, and roll around in the breadcrumbs to form a light crust. Sear on several sides in the pan (about 4-6 minutes on each side).

Transfer to a greased cookie sheet, and bake for about 30 minutes.

Serve warm with the basil feta tzatziki (recipe below).


Basil Feta Tzatziki

Handful of fresh basil
2 cloves garlic
3 slices cucumber
Juice of half a lemon
½ cup feta cheese
1 cup plain Greek yogurt
Salt, to taste
Pepper, to taste

In a food processor, blend the first five ingredients. Transfer to a decorative bowl, and stir in the yogurt. Add a dash of salt and pepper, and stir until blended. Serve immediately. Or make ahead, and store in an airtight container until ready to serve.

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