Step 1

Preheat the oven to 400 degrees F.

Step 2

Wash and slice the carrots into rounds. In a bowl, toss with olive oil, smoked paprika, and salt and pepper.

Step 3

On a baking sheet, bake carrots for 20 minutes, or until softened.

Step 4

When done, let cool and set aside.

Step 5

While carrots are cooking, bring a pot of water to boil. Once water is boiling, add in couscous and cook like you would pasta, for as long as the package indicates.

Step 6

When done, drain water from couscous and put it back in the pot.

Step 7

Add in shredded beets, olive oil, lemon juice, salt and pepper, and mix well. Taste and adjust seasonings as needed. Set aside.

Step 8

In a blender, combine all sauce ingredients. Blend on high until smooth and creamy.

Step 9

Take out two large bowls. Portion out half the couscous and carrots into one bowl, the remaining halves in the other. Add in as much falafel and greens as you like. Top everything with the herby tahini sauce, and garnish with pumpkin seeds and sesame seeds if desired.

Step 10

Enjoy!