Organic Vegetable Recipe Ideas from Root 5 Farm

Herby Broccoli Falafel

4/7/2026

Herby Broccoli Falafel

When broccoli and fresh herbs are abundant, I always jump at the chance to make this recipe. These falafel are packed with tons of flavor and nutrients, and are perfect to make for a meal prep or a crowd of friends. Add to the top of a salad for extra protein, wrap in a fresh pita bread with lots of topping, or make them into burger patties for a vegetarian option at your next cookout.

I always like to serve these falafel with a creamy sauce. Make your favorite tzatziki or in a pinch, mix together tahini, miso paste, lemon juice and garlic to drizzle right on top.

You can customize the herbs to your taste, but I always recommend lots of fresh dill!

Ingredients
1 small head of broccoli- chopped into florets
1 small onion, peeled and chopped
3 cloves of garlic, minced
1 packed cup of fresh herbs (dill, parsley, mint, basil etc)
¾ cup of dried chickpeas cooked until soft, or 1 15 oz can of chickpeas, drained
3 tbsp almond flour or bread crumbs
1 egg
Zest from one lemon
1 tsp cumin powder
1 tsp coriander powder
1 tsp paprika
1 tsp salt
1 tsp baking powder

Method of Preparation

Preheat your oven to 425F and line a baking tray with parchment.
In a food processor, pulse the broccoli until it is very small and has a “rice-like” texture. Remove broccoli from the blender and set aside. Add your onion, garlic, and herbs and pulse until chopped finely.
To the food processor add the remaining ingredients + riced broccoli and pulse until combined. No need to make this smooth, you want some texture to remain.
Form balls with a small scoop or your wet hands- 1.5 inch is the goal, but you can make these larger or even into burger patties if you prefer.
Bake for 30 minutes, flipping halfway through, until the falafel are golden brown.
Serve with your favorite creamy sauce or our Root 5 Farm Beet Hummus.

Quinoa with Maple Beets, Garlic Scapes and Broccoli

6/28/2016

This is a colorful side dish that is easily made ahead of time to take along for a summer picnic.

Ingredients:
1 cup quinoa cooked according to package directions. Set aside in large bowl and chill.
1 head chopped broccoli florets
1⁄2 cup water
1⁄4 cup garlic scapes finely chopped
1 bunch medium beets washed and cut into small cubes
2 purple peppers diced
2 Tbsp Maple Syrup
3 Tbsp Olive Oil (divided)
Juice of one lemon
Salt and pepper to taste
1⁄2 cup goat cheese, crumbled

Directions: In a medium saucepan place the broccoli and water. Bring the water to a boil, as you steam the broccoli. This will take about 10 minutes. Strain the broccoli, sprinkle with salt, pepper and refrigerate, uncovered.

In a medium cast iron pan place the garlic scapes and the beets, add 1 Tbsp of oil and the maple syrup. Turn heat to low and cook for 10 minutes. Increase heat to high, and cook for 30 more seconds.

Remove the beets from the heat and place on a plate to cool. Place the plate uncovered in the
refrigerator. Let the beets cool for 20 minutes. While the beets cool, chop the purple peppers. Next crumble the goat cheese and set aside.

Remove the quinoa from the refrigerator. Once the beets/broccoli have cooled toss the prepared veggies in with the quinoa. Add the goat cheese and lemon juice. As well as the remaining olive oil. Add salt and pepper to taste. Optional garnish: Sliced Almonds, Chopped

Herby Broccoli Falafel

Quinoa with Maple Beets, Garlic Scapes and Broccoli

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Herby Broccoli Falafel

​Quinoa with Maple Beets, Garlic Scapes and Broccoli

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Quinoa with Maple Beets, Garlic Scapes and Broccoli