Gluten-Free Butternut Squash Falafel Salad Bowls with Pickled Beets

Why This Recipe Works

There’s something special about combining flavors that seem worlds apart. This recipe brings together the nutty, roasted flavors of butternut squash and chickpeas with the vibrant, tangy notes of pickled beets. It balances the protein-rich components—chickpeas and quinoa—making it a satisfying meal. The pickled beets add an unexpected zing, enhancing the overall flavor profile, making every bite a delightful surprise.

Jump to:

• Why This Recipe Works
• Why You’ll Love This Gluten-Free Butternut Squash Falafel Salad Bowls with Pickled Beets
• Ingredients
• Preparing Quick-Pickled Beets
• Making the Falafel Mixture
• Shaping the Falafel
• Cooking the Falafel
• Cooking the Quinoa
• Preparing Crispy Fried Shallots
• Making the Tahini Dressing
• Assembling the Salad Bowls
• Serving Suggestions
• Tips for Success
• Variations
• Storage Tips
• Pairing Ideas
• FAQs
• More Easy Main Dishes Recipes:
• Recipe Card

Why You’ll Love This Gluten-Free Butternut Squash Falafel Salad Bowls with Pickled Beets

You’re going to fall in love with this dish! Not only is it colorful and visually appealing, but it also checks all the boxes for healthy ingredients. Being gluten-free, these bowls cater to various dietary needs while packing in all the nutrients. Plus, it’s perfect for meal prep, making it a fantastic option for busy weeknights when you still want something delicious and nutritious.

Ingredients

Gather these ingredients to create your fantastic salad bowls:

• Falafel:
• 1 cup dried chickpeas, soaked overnight and drained (yields 2½ cups)
• 1½ cups shredded butternut squash (from the neck of a 2½ lb 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, or vegetable oil)

• Pickled Beets:

• 1 medium beet, peeled and shredded
• ⅓ cup boiling water
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar

• ¼ cup seasoned rice vinegar

• Quinoa:

• 1½ cups quinoa, rinsed

• 1¾ cups water or broth

• Crispy Shallots:

• 2-3 large shallots, peeled and sliced thin

• Oil for cooking (use remaining oil after cooking falafels)

• Tahini Dressing:

• ¼ cup tahini
• 2 tablespoons freshly squeezed lemon juice (from 1 large lemon)
• 2-4 tablespoons water (plus more if needed)

• 1 tablespoon extra virgin olive oil

• For Assembly:

• 3 cups arugula
• 3 ounces fresh feta (vegan if needed)
• ⅓ cup dry roasted peanuts, chopped

Preparing Quick-Pickled Beets

To make those tasty pickled beets, start by combining the shredded beets in a 16oz mason jar. In a bowl, dissolve the sugar and salt in the boiling water, letting it cool slightly before stirring in the rice vinegar. Pour this over the beets in the jar, cover it tightly, and refrigerate until you’re ready to serve. The best part? You can prepare these weeks in advance, adding great flavor to your salad bowls.

Making the Falafel Mixture

Next up, let’s whip up the falafel mixture. Add the chickpeas, butternut squash, onion, chickpea flour, parsley, garlic, lemon juice, cumin, coriander, salt, paprika, cardamom, and baking soda into a food processor. Pulse the mixture until it becomes a grainy blend, which should take about 100-120 pulses. Don’t forget to scrape down the sides if needed to ensure everything’s evenly combined.

Shaping the Falafel

Once your mixture is ready, it’s time to shape the falafel. Take a small amount of the mixture and form it into tightly packed balls, about 1.5 inches in diameter. You should end up with around 22-28 balls. If the mixture feels a little moist, don’t hesitate to add more chickpea flour or press it into a cheesecloth to help it firm up.

Cooking the Falafel

Heat a generous amount of oil in a large cast-iron skillet over medium heat until it reaches about ¾-inch depth. Fry the falafel balls in batches, letting them cook for 2-3 minutes per side, or until they turn that golden brown shade we all love. Once cooked, transfer them to a paper towel-lined plate to drain off any excess oil.

Cooking the Quinoa

While your falafel cooks, prepare the quinoa. In a medium saucepan, bring the rinsed quinoa and the water or broth to a boil. Once it’s bubbling, reduce the heat and cover the saucepan. Let it simmer for about 15-20 minutes until all the liquid has been absorbed. After that, let it rest for 5 minutes off the heat, then fluff it with a fork for that perfect texture.

Preparing Crispy Fried Shallots

Now, for some crispy shallots to top off your salad. Use the same oil you used for the falafel—just heat about ¼-inch depth in a small skillet over medium heat. Add the sliced shallots and stir them until they turn golden brown, which should take about 5-10 minutes. Once cooked, remove them using a slotted spoon and let them cool on a paper towel-lined plate until they’re crispy.

Making the Tahini Dressing

Let’s whip up that creamy tahini dressing! In a food processor or bowl, combine the tahini, extra virgin olive oil, lemon juice, and water. Adjust the water until the dressing reaches your desired consistency. It should be drizzlable but not too runny—just perfect for your salad bowls.

Assembling the Salad Bowls

Time to bring it all together! Start with a scoop of fluffy quinoa at the bottom of your bowl, then add a handful of fresh arugula. Next, place 4 crispy falafels on top, followed by a scoop of those vibrant pickled beets. Crumble some feta on top (or leave it out for a vegan option), sprinkle the chopped peanuts, and finally, drizzle that creamy tahini dressing all over. Each bowl is a masterpiece!

Serving Suggestions

This dish pairs beautifully with crusty gluten-free bread for a complete meal. On hot days, serving these salad bowls chilled provides a wonderfully refreshing option. Your taste buds are in for a treat!

Tips for Success

To nail this recipe, soak your chickpeas overnight. This ensures the best texture for your falafel. Also, make sure your oil is hot enough before frying the falafels; this step is crucial to keep them from becoming soggy.

Variations

Think about switching things up with your base grains! Brown rice or farro makes a great substitute for quinoa, offering different flavors and textures. If you want to veganize it, simply omit the feta or explore plant-based alternatives that suit your taste.

Storage Tips

Store any leftover falafel and pickled beets in separate airtight containers in the refrigerator for up to a week. To reheat, place falafel in the oven or air fryer for the best results—a few minutes should do the trick!

Pairing Ideas

Consider pairing these salad bowls with a tart citrusy salad or a light vinaigrette to enhance the flavors even more. For a creamy twist, a refreshing yogurt sauce—either dairy or dairy-free—makes an excellent companion.

FAQs

Q: Can I use canned chickpeas instead of dried?
A: Yes, you can! Just rinse and drain them before use. However, the texture may not be the same as with dried chickpeas.

Q: How can I make this recipe spicier?
A: If you’re looking for a kick, add chili powder or cayenne pepper to the falafel mixture before cooking.

Q: Is this dish suitable for meal prepping?
A: Absolutely! Each component can be prepared ahead of time and stored separately for easy assembly later on.

Q: Can I bake the falafel instead of frying?
A: Yes, you can! Just bake them at 375°F for about 25-30 minutes, flipping them halfway through for an even golden brown.

Q: What can I substitute for tahini?
A: If you don’t have tahini on hand, try using nut butters like almond or sunflower seed butter for a similar texture.

These Gluten-Free Butternut Squash Falafel Salad Bowls with Pickled Beets are not just a meal; they’re a flavorful experience. With every bite, you’ll discover how simple ingredients can transform into something truly amazing. Prepare this recipe for your next family dinner or meal prep week, and enjoy the beautiful balance of flavors, textures, and nutrients that will surely become a favorite!

More Easy Main Dishes Recipes:

• Sloppy Joe Dip
• Garlic Parmesan Corn
• Bacon Blue Cheese Corn Salad
• The Best Steak Marinade

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