July 28, 2014

Falafel Salad with Lemon Tahini Dressing

Here's a light summery dish that's healthy and fresh.  And bonus: if you have fresh tomatoes or lettuce growing in your garden here's a way to enjoy your harvest.  

Falafel Salad with Lemon Tahini Dressing
Serves 2 as main, 4 as side
1 small onion, diced
2 cloves of garlic minced
4 dates, soaked 30 min
1 can chickpeas, drained and rinsed
1/4 c almond meal
1 small handful parsley
1/4 c chickpea flour
2 tbsp sesame seeds (I used black)
2 tsp lemon juice
1/2 tsp cumin
1/4 tsp chili powder
salt and pepper to taste

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.

Saute onion over medium heat for 2 minutes.  Add garlic.  Saute for another 2 min, stirring so it doesn't brown.  Remove from heat.

Process dates in food processor until paste forms.  Add 1-2 tsp water if needed.  Add chickpeas and parsley and process until broken down but not smooth.  Transfer to bowl.  Add almond meal, chickpea flour and sesame seeds.  Stir in onion and garlic mixture.  Add lemon juice and spices.  Season with salt and pepper to taste.

Form into 8 patties, about the size of your palm.  Flatten each patty to 1/4-1/2 inch thick.  Lightly spray with cooking spray (I used coconut oil cooking spray).  Bake for 45-55 min, flipping halfway through.  Remove and cool completely.

1/4 c tahini
1 tbsp lemon juice
1 tbsp olive oil
1/2 clove garlic
2-4 tbsp water (to thin, as needed)
salt and pepper to taste

Combine in a food processor until smooth.

To Assemble
2 big handfuls of baby spinach
1c shredded purple cabbage
1/2 c minced fresh tomato
1/4 small red onion, slivered

Arrange a handful of spinach, 1/2 c cabbage, 1/4 c tomato and a few slices of red onion on each plate.  Top with 4 falafal.  Drizzle dressing on top.  Serve immediately. Pin It Now!

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