Falafel & Tahini Salad
Crispy falafel served over fresh greens with tahini-lemon dressing and cucumber. A protein-rich, plant-based salad bowl with warm and cold components.
Ingredients
Method
In a food processor, pulse dried chickpeas (or drained canned chickpeas), garlic, onion, cumin, paprika, and salt until the mixture resembles coarse breadcrumbs with no whole chickpeas visible. Transfer to a bowl and stir in flour. If mixture is too wet, add more flour 1 tablespoon at a time until it holds together when squeezed. Refrigerate 15 minutes.
Form mixture into 12–16 golf-ball-sized balls; slightly flatten each into a patty.
Heat 2 cups vegetable oil in a deep skillet to 350°F. Working in batches, fry falafel 3–4 minutes per side until deep golden brown. Use a slotted spoon to transfer to paper towels; season with salt while warm.
Divide romaine lettuce among 4 bowls. Top each with cucumber, cherry tomatoes, and red onion.
Place 3–4 warm falafel patties on each salad. Drizzle tahini-lemon dressing over the top, then garnish with chopped parsley and pomegranate seeds if desired. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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