falafel salad

This falafel salad bowl is the ultimate Mediterranean inspired bowl meal! It features a baked vegan falafel recipe and creamy cilantro dressing.

Baked Falafel Salad Bowl

chickpeas

garlic

½ large or 1 small red onion

parsley

cilantro

cumin

coriander

cayenne pepper

kosher salt (do not substitute table salt)

olive oil

red cabbage

cucumber

cherry tomatoes

lettuce

Greek yogurt

lemon or lime juice

tahini

salt

cilantro leaves

water

Soak chickpeas 1 hour. Preheat oven to 375°F.

Peel the garlic; place them in the bowl of a food processor and process until minced. Peel the onion and cut it into rough chunks; add to the bowl and process again until chopped. To the bowl, add soaked chickpeas, parsley, cilantro, cumin, ground coriander, cayenne pepper, kosher salt, and olive oil. Process until smooth and a dough comes together, stopping occasionally to scrape down the sides of the bowl.

Line a baking sheet with parchment paper. To form the falafel patties, take a few tablespoons of dough, roll it into a ball and then pat it flat. Keep the patties as uniform as possible so they have a similar thickness. Bake the patties for 24 minutes, flipping halfway through.

Meanwhile, make the creamy cilantro dressing: Peel the garlic cloves. Place all ingredients for the dressing into a blender and blend until smooth.

Thinly slice the red cabbage and cucumber. Cut the cherry tomatoes in half. Clean the salad greens.

To serve, place greens in a large bowl. Top with falafel patties, cabbage, cucumber, and tomatoes. Drizzle with dressing and serve.

There's nothing more satisfying than falafel salad! Top greens with falafel, crunchy veggies, and a creamy tahini dressing.

Falafel Salad

Old Fashioned rolled oats

red onion

black pepper

recipe Tahini Sauce

cucumber,

carrots, shredded

radishes, sliced

cherry tomatoes, sliced

Kalamata olives

salad greens

Preheat the oven to 425 degrees Fahrenheit.

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

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.

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!)

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.

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.)

While the falafel bake, make the Tahini Dressing.

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.

Delicious!  Will have to make a double batch of the falafel next time!

My husband and I found this to be delicious. I will definitely double the recipe next time!! Yum!

Delicious!!! The falafel and tahini dressing are amazing!! I’ll make this again and again!!

This quick take on the falafel salad is packed with protein – and adds even more with our peanut sauce! It’s quick, it’s easy and completely animal-friendly!

Fabulous Falafel Salad with Fake Tahini Sauce

6.5 oz Falafel ((Falafel from

carrot ((small))

peanut butter

lemon juice

maple syrup

water ((warm) (⅕ cup = 50 milliliters))

Prepare

Prepare the falafel according to package instructions. When cooking, don&#39;t bash them about in the pan toooo much as they tend to fall apart. Rather turn and cook slowly on each side. You don&#39;t need much oil either, just keep the heat relatively low. You can also gently &#39;squash&#39; the falafel as they&#39;re cooking so the sides flatten out.

Chop

For the salad – chop the cucumber thinly, dice the red onion and halve or quarter the tomatoes. Grate the carrots and mix it all together. I usually stick all three in a mini food processor and it a very gently blitz to save time. Just pulse the button, don&#39;t hold it down.

For the sauce – mix all the ingredients together in a bowl really well (with a fork or whisk is best).

Serve

Serve the salad in a bowl, add the falafel and drizzle with sauce. Done!

Falafel salad features crispy falafel, fluffy quinoa, and crunchy fresh vegetables, all tossed with a creamy lemon tahini dressing.

Falafel Salad With Tahini Dressing

Air fried falafels (quartered,

Lettuce leaves (chopped)

Radish (diced)

Cucumbers (diced)

Tomato (diced)

Red onion (finely diced)

Red cabbage (shredded)

Quinoa

Water

Tahini

Lemon

Parsley leaves (or to taste)

Mint leaves (or to taste)

Long green chili (mild

Prepare the falafel as instructed, you can choose to add more or less falafel balls in this salad. Cut the falafel into quarters.

Cook

Wash the quinoa thoroughly to remove bitterness and then place it into a small pot with water. Bring it to a boil on high heat, then immediately turn the heat down to low and cook for 15 minutes. Turn the heat off and let the pot stand for 5 minutes, the steam will ensure the quinoa is perfect.

Cool

Spread the cooked quinoa onto a large plate or tray to allow it to cool to room temperature. Once the quinoa has cooled, fluff it up with a fork before adding it to the salad bowl.

Dressing

In a food processor, add the tahini, water, lemon juice, salt, parsley leaves, mint leaves, long green chili and process for a minute. Scrape down the sides of the bowl and then process for another minute. Do a taste test and adjust if needed.

Toss and serve

In a large bowl, add the cooled quinoa, all the chopped vegetables and pour over the lemon tahini dressing . Gently toss all the ingredients together. Add the quartered falafel balls at the end for presentation.

I absolutely love this recipe, especially the dressing!

Hey thanks for the great recipe! It was super helpful and the salad turned out so tasty. The salad itself is really moist, which was perfect to offset the falafel since I air-fried mine. I think the deep-fried version would be even better, but I'm trying to cut back on my oil intake. So thanks again for sharing this recipe!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1700191333/ijhqblb6h2sizd8zrgdc.mp4

Experience the vibrant flavors of a vegan falafel salad with lemon tahini dressing, featuring a medley of fresh vegetables, fluffy quinoa, and genuine golden brown falafel pieces scattered throughout.

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