Pickled turnips are a common part of breakfasts and appetizers in the Middle East. They’re great on their own or paired with sandwiches, salads, and kebobs of all types — especially with these falafels! The spicy crunch of pickled turnips wonderfully compliment the savory flavors of these falafels. Use the Quick Pickle Kit available in the SLO Veg Marketplace to make these delicious pickles.

Recipe from: Anya Kassoff at Food & Wine

INGREDIENTS

Pink Pickled Turnips

  • 1 1/2 cups water
  • 2 1/2 tablespoons sea salt
  • 1 pound turnips—spiralized or peeled and sliced into sticks or any other way you prefer
  • 1/2 small beet, peeled and sliced
  • 1 bay leaf
  • 1 garlic clove, thinly sliced
  • Few sprigs of fresh dill or dill flower (optional)
  • Dash of red pepper flakes (optional)
  • 1/2 cup apple cider vinegar

Falafel

  • 4 tablespoons flax meal, divided
  • 3 tablespoons sesame seeds
  • 1/2 cup pecans
  • 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels
  • 3 tablespoons sesame tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons coconut sugar
  • 1 garlic clov