Rainbow Falafel with Pickled Turnips

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Rainbow Falafel with Pickled Turnips
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These beautiful falafel get brilliant color from spinach, sweet potato, and beets.

Large handful each parsley and mint leaves 1/2 teaspoon mustard seeds 1 small or 1/2 medium beet, peeled and finely shreddedIn a small saucepan, heat 1/2 cup of water with the salt to dissolve. Let cool.Step 3

Add the vinegar and the remaining 1 cup of water to the salty water, and pour the brine over the vegetables. Cover and let sit at room temperature to pickle for one week. Refrigerate until ready to serve and use within one month.Preheat oven to 375°. Combine 3 tablespoons of flax meal with the sesame seeds and set aside for coating the falafel.In a food processor, grind the pecans into a coarse meal.

Form falafel balls of three different colors, rolling each ball in the flax and sesame coating as you go. Place them on a parchment paper-covered baking tray. If the spinach and/or beet mixture turned out too moist for handling, simply add about 1/4 cup of ground rolled oats to absorb the extra moisture.Step 12

Serve wrapped in any favorite green leaves or in pita bread pockets. Garnish with pink pickled turnips, fresh radish and cucumber slices, Greek-style yogurt with lime juice to taste mixed in, herbs and/or hummus.

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