Baked Pistachio Tempeh Herbed Falafel With Turmeric Quinoa and Roasted Veggies

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I made this as an experiment because I have never used tempeh before. Quite honestly, I have been kind of afraid of it for a while (it reminds me of tofu and that is one thing I always fuck up). I have to say, the falafel turned out to be delish and it was super easy to make!

For the Falafel:

  • 1/4 cup parsley

  • 1/4 cup mint

  • 1/2 cup raw pistachios

  • 6 oz tempeh (about 2 cups), crumbled

  • 1/2 cup shallot, diced

  • 2 cloves garlic, diced

  • 3 Tablespoons olive oil

  • 2 Tablespoons nut flour (I used brazil nut, but almond works great)

  • 1 teaspoon cumin

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

For the Quinoa:

  • 1 cup quinoa

  • 2 cups water

  • 1 tablespoon turmeric

For the Tahini Sauce:

  • 4 Tablespoons tahini

  • 3 Tablespoons olive oil

  • 1 Tablespoon warm water

  • 1 teaspoon za’atar

  • 1-2 cloves raw garlic, pressed

  • Salt + pepper, to taste

For the Base:

  • Your choice of veggies, chopped

  • 1 handful of kale, shredded

Heat the oven to 350 degrees. Place the pistachios, mint and parsley in a food processor and roughly chop. Add in remaining ingredients and blend until smooth. Create round falafel balls and place in the oven for 25 minutes, turning halfway. While falafel is roasting, add in your veggies to a separate pan, drizzle some olive oil atop and place on the bottom shelf in the stove.

Mix the quinoa, water, turmeric and a drizzle of olive oil in a pot and heat on the stove. Bring to a boil then cover and simmer.

While the quinoa, falafel and veggies are cooking, whisk tahini and warm water in a bowl until smooth. Add in the olive oil, crushed garlic and za’atar. Sprinkle with salt and pepper.

Place the shredded kale in a large bowl and top with quinoa once cooked. Add in the roasted veggies, falafel and drizzle with tahini sauce. I added some scallions and sesame seeds as well. ENJOY!



Kendall Knysch