What better pair than this homemade gluten-free bagel and plant-based Beet Falafel burger featuring both milk and pulp from the Almond Cow? Loaded with flavor and nutrients, this nutrient-rich combo is sure to be your new favorite plant-based lunch or dinner option!
Preheat oven to 400F.
In a large bowl combine pumpkin seeds, sunflower seeds, chia seeds, flax meal, oats, psyllium husk, fresh thyme and salt and mix well.
Add the wet ingredients and stir until fully combined.
Grease a donut pan with coconut oil and scrape the seed mixture into the pan and smooth each top with your fingers.
Bake bagels on the middle rack for about 45-50 minutes until golden brown.
Let cool in the pan before serving.
Store bagels in the freezer for up to three months. Heat and crisp up in a toaster oven/toaster before serving.
Preheat oven to 360F.
Wash, peel, dice the beet, and cook in a small pot of boiling water for about 30 minutes until soft.
Once the beet is done, add in a food processor with all the other ingredients except for the oat flour. Process until just combined to a chunky consistency. Transfer to a bowl, stir in the oat flour and add salt and pepper to taste.
Form into falafel patties and sear in a little bit of oil in a medium sized pan over medium heat until crispy and golden brown on each side.
Transfer falafels onto a baking sheet and bake in oven for about 30 minutes.
Flip falafels after the first 15 minutes to achieve even baking.