All Recipes / RECIPES / SLIDER / July 11, 2016

Baked Falafel Salad Bowl (Vegetarian)

Tip: For a vegan or plant-based option, use Lemon Tahini Dressing.

Serves: 4

  • 1 ½ cups dried chickpeas
  • 4 cloves garlic
  • ½ large or 1 small red onion
  • ½ cup fresh parsley
  • ½ cup fresh cilantro
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • 1 ½ teaspoons kosher salt (do not substitute table salt)
  • 3 tablespoons olive oil
  • ¼ head large red cabbage
  • 1 cucumber
  • 1 pint cherry tomatoes
  • 12 to 16 cups lettuce or salad greens
  1. Soak chickpeas 1 hour. Preheat oven to 375°F.
  2. Peel 4 cloves garlic; place them in the bowl of a food processor and process until minced. Peel the onion and cut it into rough chunks; add to the bowl and process again until chopped. To the bowl, add soaked chickpeas, ½ cup fresh parsley, ½ cup fresh cilantro, ½ teaspoon ground cumin, ¼ teaspoon ground coriander, ¼ teaspoon cayenne pepper, 1 ½ teaspoons kosher salt, and 3 tablespoons olive oil. Process until smooth and a dough comes together, stopping occasionally to scrape down the sides of the bowl.
  3. Line a baking sheet with parchment paper. To form the falafel patties, take a few tablespoons of dough, roll it into a ball and then pat it flat. Keep the patties as uniform as possible so they have a similar thickness. Bake the patties for 24 minutes, flipping halfway through.
  4. While the patties bake, make or prepare the dressing.
  5. Thinly slice the red cabbage and cucumber. Cut the cherry tomatoes in half. Clean the salad greens.
  6. To serve, place greens in a large bowl. Top with falafel patties, cabbage, cucumber, and tomatoes. Drizzle with dressing and serve.

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