Falafel Salad – Lemon Tahini Dressing

Sharing is Caring!
Share on Facebook
Facebook
0Tweet about this on Twitter
Twitter
Pin on Pinterest
Pinterest
0Share on Reddit
Reddit
0

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.

Falafel2

INGREDIENTS
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

PREPARATION
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

Sharing is Caring!
Share on Facebook
Facebook
0Tweet about this on Twitter
Twitter
Pin on Pinterest
Pinterest
0Share on Reddit
Reddit
0