Falafel Salad

Step 1

Preheat the oven to 425 degrees Fahrenheit.

Step 2

Drain and rinse the chickpeas. Dab the chickpeas with a paper towel to remove extra moisture and set them aside.

Step 3

Place the rolled oats in a bowl of a food processor. Process 30 seconds to 1 minute until they are the texture of flour. Pour into a separate bowl and set aside.

Step 4

Roughly chop the red onion and peel the garlic. Place them into the food processor with the cilantro and pulse until finely minced, stopping and scraping down the bowl once. Add the chickpeas, tahini, olive oil, cumin, coriander, salt and pepper and process until combined, stopping and scraping the bowl once. Then add the oats and pulse until a uniform dough forms. (Be careful not to over-process the dough: you’ll want it uniform and shape-able with a little texture. See the photo below!)

Step 5

Line a baking sheet with parchment paper. Use your hands to roll the dough into 12 balls that are 1 ½ tablespoons each, then flatten them into discs (use a size 40 cookie scoop, if you have it). Place the discs on the baking sheet and brush the tops with olive oil.

Step 6

Bake the falafel for 15 minutes until golden brown, then flip and bake for 10 minutes, until golden brown on the other side. Allow to cool at least 5 minutes before eating. (Storage info: The baked falafel store very well! Refrigerate up to 1 week or freeze up to 3 months. Consider making a double batch and storing leftovers.)

Step 7

While the falafel bake, make the Tahini Dressing.

Step 8

To serve, place greens on a plate. Top with baked falafel, shredded carrot, sliced cucumber, sliced tomato, sliced radishes, and Kalamata olives. Drizzle with tahini dressing and serve.