This Falafel Salad is a crisp, crunchy vegan meal tossed in a tahini dressing. It’s a meal rich in plant-based protein and fibre. These self-made falafels are like a restaurant and healthier. Enjoy them as a light lunch or dinner any night of the week.
Ingredients
12
self-made falafels
400 g
chickpeas, rinsed, drained and patted dry
15 g
fresh parsley
4
cloves farlic, minced
2
medium shallots, minced
2 tbsp
sesame seeds
1 1/2 tsp
cumin
1/4 tsp
sea salt and pepper
30 g
all-purpose flour (or gluten-free)
50 ml
olive oil, for cooking
4 tbsp
panko bread crumbs, for coating
50 g
mixed greens
50 g
cucumber, chopped
50 g
cherry tomatoes, halved
1
Medjool date, unpitted
1 tbsp
raisins
1 tbsp
walnuts
mini rice crackers, optional
alfalfa
3 tbsp
tahini
1 tbsp
soy sauce
1
orange, juice
How to make
1
Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, and pepper to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste.
2
Add one tablespoon of flour at a time, pulse/mix to combine until no longer wet, and mould the dough into a ball without sticking to your hands – I used four tablespoons.
3
Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up (or freeze for 45 minutes if you’re in a hurry).
4
Once chilled, scoop out rounded tablespoon amounts and gently form into 12 small discs. (Optionally, sprinkle on panko bread crumbs and gently press to adhere - flip and repeat. The falafel will get crisp.ier.)
5
Heat a large skillet over medium heat, add a generous amount of oil and add the falafel for 5-7 minutes. Flip meanwhile until it gets golden brown.
6
Serve with mixed greens, cucumber, tomatoes, unpitted and sliced Medjool date, raisins, walnuts, rice crackers and alfalfa. Add the dressing ingredients to a bowl, whisk and pour on top. Enjoy!
calories: 550 (28%)
fat: 26g (33%)
saturates: 3g (14%)
sugars: 17g (34%)
salt: 1095mg (183%)
protein: 19g (33%)
carbs: 67g (134%)
fibre: 16g (53%)
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