Vegan Falafel Salad is a fresh, vibrant dish that combines crispy homemade falafel with a variety of colorful vegetables, all dressed in a tangy tahini dressing. This salad is perfect for a healthy lunch or dinner and is entirely plant-based.
Ingredients:
For the falafel:
– 1 1/2 cups dried chickpeas (soaked overnight)
– 1/2 cup fresh parsley
– 1/2 cup fresh cilantro
– 1 small onion, roughly chopped
– 4 cloves garlic
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp baking powder
– 2-3 tbsp all-purpose flour
– Oil for frying (vegetable or canola)
For the salad:
– 4 cups mixed greens
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1 red bell pepper, diced
– 1/4 red onion, thinly sliced
– 1/4 cup Kalamata olives, pitted and halved
For the tahini dressing:
– 1/4 cup tahini
– 2 tbsp lemon juice
– 1 tbsp maple syrup or agave nectar
– 2-3 tbsp water (to thin)
– Salt and pepper to taste
Appliances and Special Utensils:
– Food processor
– Large mixing bowls
– Large frying pan or deep fryer
– Slotted spoon
– Salad spinner
– Knife and cutting board
– Measuring cups and spoons
– Whisk
- Prepare the Falafel:
– Drain and rinse the soaked chickpeas. Add them to a food processor along with parsley, cilantro, onion, garlic, cumin, coriander, salt, pepper, and baking powder.
– Pulse until the mixture is well combined but still slightly coarse. Add flour as needed to help bind the mixture.
– Transfer the falafel mixture to a bowl, cover, and refrigerate for 30 minutes. - Form and Fry the Falafel:
- Shape the falafel mixture into small balls or patties using your hands or a falafel scoop.
- Heat oil in a large frying pan over medium-high heat. Carefully add the falafel balls and fry until golden brown and crispy on all sides, about 3-4 minutes per side. Alternatively, you can deep fry them.
- Use a slotted spoon to transfer the cooked falafel to a paper towel-lined plate to drain any excess oil.
- Prepare the Salad:
- Rinse and dry the mixed greens using a salad spinner.
- In a large mixing bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, red onion, and Kalamata olives.
- Make the Tahini Dressing:
- In a small bowl, whisk together tahini, lemon juice, maple syrup, and water. Adjust the thickness by adding more water if necessary. Season with salt and pepper to taste.
- Assemble the Salad:
- Divide the salad mixture among serving bowls or plates.
- Top with a few falafel balls.
- Drizzle the tahini dressing over the salad.
- Serve:
- Serve immediately and enjoy the fresh, vibrant flavors of your Vegan Falafel Salad!