Falafel Salad with Lemon-Tahini Dressing
Nothing beats deep fried falafel for being a little greasy except maybe deep fried butter. We had been making the falafel recipe on the Bob’s Red Mill garbanzo flour package as that method was less greasy using only a couple tablespoons of oil and pan frying. We wanted to try something different and found this over on Eating Well.
This recipe makes 4 servings as long as you only take 3 falafel and 2 cups of salad.
When you get ready to try this keep in mind you have to start soaking the beans ahead for 12-24 hours.
Once that is done plan 50 minutes to cut, chop, cook and serve.
We really liked how tasty this turned out and is now a welcome addition to our regular falafel recipe.
1 cup dried chickpeas
2 cups packed flat-leaf parsley, divided
1/4 cup chopped red onion plus 1/4 cup thinly sliced, divided
2 cloves garlic
5 tablespoons extra-virgin olive oil, divided
3 tablespoons lemon juice, divided
1 tablespoon ground cumin
1 teaspoon salt, divided
5 tablespoons tahini
5 tablespoons warm water
6 cups sliced romaine lettuce
2 cups sliced cucumbers and/or radishes
1 pint grape tomatoes, quartered
Soak chickpeas in cold water for 12 to 24 hours.
1. Drain the chickpeas and transfer to a food processor.
2. Add 1 cup parsley, chopped onion, garlic, 1 tablespoon oil, 1 tablespoon lemon juice, cumin and 1/2 teaspoon salt; process until finely and evenly ground.
Shape into 12 patties (1 1/2 inches wide), using a generous 2 tablespoons each.
3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.
Reduce heat to medium.
Cook the falafel until golden brown, 3 to 5 minutes.
Turn, swirl in 1 tablespoon oil and cook until golden on the other side, 3 to 5 minutes more.
4. Meanwhile, whisk tahini, water and the remaining 2 tablespoons lemon juice, 1 tablespoon oil and 1/2 teaspoon salt in a large bowl.
Transfer 1/4 cup to a small bowl.
Add romaine and the remaining 1 cup parsley to the large bowl and toss to coat.
Top with cucumbers and/or radishes, tomatoes, the sliced onion and the falafel.
Drizzle with the reserved 1/4 cup dressing.
Check Out The Other 46 Vegetarian Recipes at Eating Well