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Falafel Salad With Lemon-Tahini Dressing

Deep-fried falafel can be a total grease bomb. But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results. Be sure to use dried, instead of canned, chickpeas in this healthy recipe—canned chickpeas add too much moisture.

Active Time
Total Time
50 mins
Yield
Serves 4

How to Make It

1. Step
Soak chickpeas in cold water for 12 to 24 hours.
2. Step
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.
3. Step
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.
4. Step
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.

Ingredients

  • 1 cup dried chickpeas
  • 2 cups packed flat-leaf parsley, divided
  • ¼ cup chopped red onion plus 1/4 cup thinly sliced, divided
  • 2 cloves garlic
  • 5 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons lemon juice, divided
  • 1 tablespoon ground cumin
  • 1 teaspoon salt, divided
  • 5 tablespoons tahini
  • 5 tablespoons warm water
  • 6 cups sliced romaine lettuce
  • 2 cups sliced cucumbers and/or radishes
  • 1 pint grape tomatoes, quartered

Tags

Dairy-FreeEgg FreeGluten-FreeHealthy AgingHealthy ImmunityHealthy PregnancyHigh FiberHigh-ProteinLow Added SugarsLow-CalorieNut-FreeSoy-FreeVeganVegetarian

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