Falafel Salad with Lemon-Tahini Dressing

Falafel Salad with Lemon-Tahini Dressing requires approximately 50 minutes from start to finish. This recipe serves 4 and costs $4.13 per serving. This salad has 515 calories, 17g of protein, and 32g of fat per serving. A mixture of romaine lettuce, flat-leaf parsley, radishes, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. 2209 people were glad they tried this recipe. Many people really liked this middl eastern dish. It is brought to you by Eating Well. With a spoonacular score of 100%, this dish is great. Users who liked this recipe also liked Baked Falafel Salad with Tahini Dressing, Baked Falafel and Cucumber Noodle Salad with Mint-Tahini Dressing, and Beetroot falafel with tahini dressing.

Servings: 4

Preparation duration: 50 minutes

 

Ingredients:

1 cup dried chickpeas

2 cups packed flat-leaf parsley, divided

2 cloves garlic

1 pint grape tomatoes, quartered

1 tablespoon ground cumin

3 tablespoons lemon juice, divided

5 tablespoons extra-virgin olive oil, divided

1/4 cup chopped red onion plus 1/4 cup thinly sliced, divided

2 cups sliced cucumbers and/or radishes

6 cups sliced romaine lettuce

1 teaspoon salt, divided

5 tablespoons tahini

5 tablespoons warm water

Equipment:

food processor

frying pan

whisk

bowl

Cooking instruction summary:

Soak chickpeas in cold water for 12 to 24 hours.Drain the chickpeas and transfer to a food processor. Add 1 cup parsley, chopped onion, garlic, 1 tablespoon oil, 1 tablespoon lemon juice, cumin and 1/2 teaspoon salt; process until finely and evenly ground. Shape into 12 patties (1 1/2 inches wide), using a generous 2 tablespoons each.Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Cook the falafel until golden brown, 3 to 5 minutes. Turn, swirl in 1 tablespoon oil and cook until golden on the other side, 3 to 5 minutes more.Meanwhile, whisk tahini, water and the remaining 2 tablespoons lemon juice, 1 tablespoon oil and 1/2 teaspoon salt in a large bowl. Transfer 1/4 cup to a small bowl. Add romaine and the remaining 1 cup parsley to the large bowl and toss to coat. Top with cucumbers and/or radishes, tomatoes, the sliced onion and the falafel. Drizzle with the reserved 1/4 cup dressing.

 

Step by step:


1. Soak chickpeas in cold water for 12 to 24 hours.

2. Drain the chickpeas and transfer to a food processor.

3. Add 1 cup parsley, chopped onion, garlic, 1 tablespoon oil, 1 tablespoon lemon juice, cumin and 1/2 teaspoon salt; process until finely and evenly ground. Shape into 12 patties (1 1/2 inches wide), using a generous 2 tablespoons each.

4. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Cook the falafel until golden brown, 3 to 5 minutes. Turn, swirl in 1 tablespoon oil and cook until golden on the other side, 3 to 5 minutes more.Meanwhile, whisk tahini, water and the remaining 2 tablespoons lemon juice, 1 tablespoon oil and 1/2 teaspoon salt in a large bowl.

5. Transfer 1/4 cup to a small bowl.

6. Add romaine and the remaining 1 cup parsley to the large bowl and toss to coat. Top with cucumbers and/or radishes, tomatoes, the sliced onion and the falafel.

7. Drizzle with the reserved 1/4 cup dressing.


Nutrition Information:

Quickview
515k Calories
16g Protein
31g Total Fat
48g Carbs
100% Health Score
Limit These
Calories
515k
26%

Fat
31g
49%

  Saturated Fat
4g
27%

Carbohydrates
48g
16%

  Sugar
11g
13%

Cholesterol
0.0mg
0%

Sodium
655mg
29%

Get Enough Of These
Protein
16g
33%

Vitamin K
589µg
561%

Vitamin A
9723IU
194%

Folate
474µg
119%

Vitamin C
75mg
92%

Manganese
1mg
76%

Fiber
14g
59%

Copper
0.93mg
46%

Vitamin B1
0.68mg
46%

Iron
8mg
45%

Phosphorus
423mg
42%

Potassium
1338mg
38%

Magnesium
126mg
32%

Vitamin B6
0.55mg
28%

Vitamin E
3mg
26%

Zinc
3mg
24%

Calcium
190mg
19%

Vitamin B3
3mg
17%

Selenium
11µg
17%

Vitamin B2
0.26mg
15%

Vitamin B5
1mg
13%

covered percent of daily need
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Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

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