I will be the first to admit that the components of this salad take some time to create – but boy, is the end result worth it! This is a perfect example of vegan food where no one will ever miss the meat.
For those who aren’t familiar with falafels, they’re tender, savory little cakes made from chickpeas and an assortment of Middle Eastern spices. With the help of a food processor, the dough comes together in just a few minutes. While they bake, you can whisk together the dressing and chop the salad veggies.
In fact, I highly recommend making a double batch of falafels and freezing them after baking. Then the next time you get a craving for this salad (and believe me, you will…), prep will be even speedier.
Chickpea Falafel Salad with Tahini Dressing
June 16, 2017
This protein-rich vegetarian salad is a healthy Mediterranean meal, and it’s full of flavor and nutrition. Tip: make an extra batch of falafels to freeze for later!
- Prep: 30 mins
- Cook: 20 mins
- Yields: 3 Servings
1Soak the chickpeas one day in advance (24 hours) in baking soda and enough water to cover them. Drain and rinse the chickpeas. Pat them dry.
2Preheat the oven to 375°F. Lightly oil a large baking sheet.
3Combine the chickpeas, onions, garlic, black pepper, cumin, and coriander in a bowl of a food processor. Pulse until it forms a slightly coarse paste. Transfer to a bowl and stir in the oil, parsley, dill, cilantro, baking powder, PurePea protein, sea salt, and cayenne; mix well. Form the mixture into nine 2-inch-diameter balls and place them on the prepared baking sheet. Bake until lightly browned and slightly puffed, about 20 minutes. Set it aside. The falafel balls will be very tender, but slightly crispy on the outside.
4Combine the tahini, coconut milk, lemon juice, lemon zest, extra-virgin olive oil, and salt in a small bowl.
5Combine the mixed spring greens, cucumber, and tomatoes in a large bowl. Add the dressing and toss well to coat. Divide salad among three plates and add three falafel patties to each one.
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