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

Falafel Salad with Tahini Parsley Dressing

  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 salads; ~20 falafel 1x

Description

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


  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 salads; ~20 falafel 1x
  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 salads; ~20 falafel 1x
Scale

Ingredients

  • Crispy Falafel Patties:
  • 2 cups dried chickpeas
  • 1 cup chopped red onion
  • 1/2 cup finely chopped parsley
  • 1/2 cup finely chopped cilantro
  • 3/41 teaspoon salt
  • 1/2 teaspoon crushed red pepper (or more/less depending on heat level)
  • 4 garlic cloves
  • 2 teaspoons cumin
  • 2 teaspoons baking powder
  • 1/23/4 cup all-purpose flour (as needed)
  • 2 tablespoons vegetable oil, divided
  • Tahini Parsley Dressing:
  • 1/2 cup tahini
  • 1/8 cup fresh lemon juice
  • 1/8 cup warm water
  • 1 clove of garlic, crushed
  • 1/2 cup finely chopped parsley, plus more for garnish
  • pinch salt
  • Salad:
  • 68 cups shredded lettuce
  • 1 english cucumber, thinly sliced
  • 2 heirloom tomatoes, thinly sliced

Instructions

  1. MAKE AHEAD PART: Place the chickpeas in a large bowl and add enough water to cover by at least 3 inches. Place in the fridge and soak for at least 12 hours. Drain well.
  2. Place the drained chickpeas (not cooked), onion, parsley, cilantro, salt, red pepper, cloves and cumin in the base of food processor. Process until blended but not pureed.
  3. Sprinkle in the baking powder and 1/2 cup flour, and pulse together. The dough should form a small bowl and not stick to your hands. Place back in the fridge for at least an hour.
  4. Remove bowl from fridge and form falafel into 1 1/2 inch balls (I used a cookie scoop).
  5. Heat 2 tablespoons of oil in a medium cast-iron skillet (for a better crust) over medium-high heat. Fry the balls in the oil (it should be enough to just coat the bottom of the pan), until golden brown on each side.
  6. Place finished falafel on a paper towel to drain while you finish frying the rest.
  7. Make the dressing: place all ingredients for the tahini-parsley dressing in a blender and puree until very smooth.
  8. Assemble the salad! Divide lettuce, cucumber and tomatoes among 4 bowls. Add falafel and drizzle with tahini dressing. Serve with pita, if desired.

Notes

I tested these falafel twice, once baked and once lightly fried. Personally, I liked them much better texture-wise when fried and I think it’s worth it.But, to bake: Grease a large rimmed baking sheet with 1 tablespoon of the oil. Roll the bean mixture into 20 balls (or drop with a small cookie scoop),then flatten them into thick patties. Put the falafel on the prepared pan and brush the tops with the a little more oil Bake until golden all over, 10 to 15 minutes on each side.

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