Falafel Salad with Tahini Parsley Dressing

Falafel Salad with Tahini Parsley dressing! Crispy vegan falafel patties on top of salad with tahini parsley dressing. 

Happy Friday! Are you loving the new layout? If you are reading this on your desktop (does anyone read blogs anymore on their computers?), then you may have noticed that DK got a little makeover. I hope you are enjoying it’s cleaner layout, friendly recipe navigation and overall aesthetic.

Since I did most of the work myself, I’ve spent a lot of this week going back over old posts and cataloging them so they work on the new site. I rarely go back and read previously published work, so this has been amusing and terrifying at the same time. It’s also been a fun reminder that I’ve evolved on some things, but a lot has stayed the same.

Like, for instance, my love affair with all things chickpea. I’ve forgotten how many recipes I’ve featured using them, but it’s quite a lot. Slow-Cooker Butter Chickpeas, Red Curry, lemon chickpea soup and a zillion more. Beans, of all kinds, are one of my favorite foods. They are a great source of plant-based protein, fiber and nutrients.

Last winter I was lucky enough to visit the Culinary Institute of America with USA pulses, a once-in-a-lifetime opportunity to cook in the most incredible kitchens imaginable, with some of the nations top chefs. I think over the course of three days, we made no less than 50 dishes featuring dried beans and lentils; everything from bread, to chocolate mousse and of course, falafel.

To my humbling dismay, I’d been making falafel wrong all these years. I don’t know what recipe I originally took notes from, but I’d been riffing off that one ever since: canned beans, lots of fresh herbs, a little bread crumbs for texture. Wrong, wrong, wrong. Whoopsie.

Dried, soaked but not cooked beans are the secret for perfect falafel. Soak them overnight (or at least 12 hours) for a tender texture without turning to mush. Honestly, this feels like a cooking breakthrough. That moment when you see the light and everything suddenly makes sense. We now have the tools to make yummy at-home falafel, let’s do this.

This batter is pretty foolproof, but you will think that it’s not sticking together at first. It will! It should be slightly crumbly, but not mushy.

I tried these patties a few ways, fried then baked, only fried and only baked. Fried was my favorite and I suggest that you do the same. These will work baked; you’ll get the same flavor but without a crispy, outer crust which is what I love most about falafel. You don’t need that much oil to pan fry them, especially if doing so in a cast iron-pan. Whichever way you decide to go, I’ve included directions for both.

Dropping the batter into a frying pan or baking sheet is immensely easier when using a cookie scoop. This small scoop is one of my most-used tools in the kitchen and works great for perfectly rounded falafel patties. It also prevents excess batter from getting all over your fingers, which is reason enough for me.

Now that you’ve got your falafel, make the salad! Lots of fresh vegetables (juicy tomatoes are key) and a drizzle of tahini parsley dressing. By now, you can guess what I’m going to say, right? Leftovers make the best sandwiches, but you already knew that.

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

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