Falafel Salad with Lemon-Tahini Dressing
Falafel Salad with Lemon-Tahini Dressing requires approximately 50 minutes from start to finish. This recipe serves 4 and costs $4.13 per serving. This salad has 515 calories, 17g of protein, and 32g of fat per serving. A mixture of romaine lettuce, flat-leaf parsley, radishes, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. 2209 people were glad they tried this recipe. Many people really liked this middl eastern dish. It is brought to you by Eating Well. With a spoonacular score of 100%, this dish is great. Users who liked this recipe also liked Baked Falafel Salad with Tahini Dressing, Baked Falafel and Cucumber Noodle Salad with Mint-Tahini Dressing, and Beetroot falafel with tahini dressing.
Servings: 4
Preparation duration: 50 minutes
Ingredients:
1 cup dried chickpeas
2 cups packed flat-leaf parsley, divided
2 cloves garlic
1 pint grape tomatoes, quartered
1 tablespoon ground cumin
3 tablespoons lemon juice, divided
5 tablespoons extra-virgin olive oil, divided
1/4 cup chopped red onion plus 1/4 cup thinly sliced, divided
2 cups sliced cucumbers and/or radishes
6 cups sliced romaine lettuce
1 teaspoon salt, divided
5 tablespoons tahini
5 tablespoons warm water
Equipment:
food processor
frying pan
whisk
bowl
Cooking instruction summary:
Soak chickpeas in cold water for 12 to 24 hours.Drain the chickpeas and transfer to a food processor. 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.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.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.
Step by step:
1. Soak chickpeas in cold water for 12 to 24 hours.
2. Drain the chickpeas and transfer to a food processor.
3. 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.
4. 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.Meanwhile, whisk tahini, water and the remaining 2 tablespoons lemon juice, 1 tablespoon oil and 1/2 teaspoon salt in a large bowl.
5. Transfer 1/4 cup to a small bowl.
6. 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.
7. Drizzle with the reserved 1/4 cup dressing.
Nutrition Information:
covered percent of daily need
