Description
Perfectly golden brown baked falafel top a salad with a mix of carrots, cucumbers, cabbage and tomatoes that’s finished with lemon tahini dressing.
Ingredients
Scale
- For falafel
- Non-stick cooking spray
- 1–15 ounce can chickpeas, drained and rinsed
- 1/4 cup chopped red onions
- 2 garlic cloves, minced
- 1/4 cup parsley and cilantro leaves
- 1 teaspoon cumin
- Pinch of cayenne pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons flour
- 1/2 teaspoon baking powder
- For dressing
- Juice of 1 lemon
- 2 tablespoons tahini
- 1/4 cup olive oil
- 1 garlic clove minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For salad
- 1 head Romaine chopped (about 6 ounces)
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1/2 cup thinly sliced radishes
- 1/2 cup halved cherry tomatoes
- 1/2 cup thinly sliced cucumbers
- 1/4 cup crumbled feta
-
Pita bread for serving, optional
Instructions
- Preheat the oven to 400 degrees F. Grease a baking sheet with non-stick cooking spray.
- To make the falafel, combine the chickpeas, onions, garlic, parsley, cilantro, cumin, cayenne, salt, black pepper, olive oil, flour and baking powder in a food processor. Pulse the ingredients until they are well chopped. You should be able to see some partial chickpeas. It should not be completely mashed.
- Shape the falafel mixture into 12 patties about 2 inches in diameter and place them on the prepared pan a few inches apart.
- Bake the falafel for 25-30 minutes, flipping over halfway through baking, until golden brown on both sides.
- For the dressing, whisk together the lemon juice, tahini, olive oil, garlic, salt and pepper in a small bowl until fully combined.
- To make the salad, toss the romaine, carrots, cabbage, radishes, tomatoes, cucumbers, and feta in a large bowl.
- Place the salad on a serving dish or plate individually. Top with the baked falafel and drizzle with the dressing.
- Additional dressing should be served on the side. Serve with pita bread as desired.
Notes
Store leftover falafel, salad and dressing in separate airtight containers in the refrigerator up to 4 days.
You can freeze the falafel up to 1 month. Rewarm them in a 400-degree F oven for 10 minutes.
Keywords: baked falafel recipe