Falafel Salad
This Falafel Salad with Orange and Lemon Tahini Dressing will completely revitalize your lunch! Homemade falafel is super easy, full of flavor, and a really healthy, protein-filled vegan lunch!
Servings: 8
Calories: 139kcal
Ingredients
Falafel
- 1 can chickpeas rinsed and drained
- 1 cup parsley chopped
- 1 cup coriander chopped
- 4 cloves garlic
- 1.5 tbsp tahini
- 3 tbsp lemon juice
- 1 tsp cumin ground
- pinch sea salt
- pinch pepper
- 4 tbsp all purpose flour
Orange & Lemon Tahini Dressing
- ¼ cup tahini,
- 1 lemon juice
- 1 orange juice
- ½ cup water
- 1 tbsp olive oil
- salt and pepper
Instructions
- Place all the ingredients except the flour in the food processor. Process until you have a slightly textured mixture. Tip the mixture into a bowl and add in the flour until thoroughly combined. You may need more or less flour depending on the heat where you are and also the moisture in the other ingredients. Add the flour one tablespoon at a time until you have a ball of mixture that holds itself together and isn’t sticky, but isn’t crumbly either.
- Scoop tablespoon sized balls of the mixture out and roll, flatten them slightly and place on a plate covered in baking paper. Cover with clingfilm and refrigerate for 30 minutes.
- Heat 2-3 tablespoons of olive oil in a pan and fry the falafels for 3-4 minutes on each side or until golden brown.
- Combine all the ingredients for the dressing in a bowl and whisk until smooth. Start with 1/4 cup of water and add more if you like your dressing a little thinner.
- Serve with your favorite greens and some grilled pita bread. Drizzle the dressing over the top.
Notes
The dressing will keep in an airtight container in the fridge for up to a month.
Nutrition
Calories: 139kcal | Carbohydrates: 15g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 13mg | Potassium: 285mg | Fiber: 6g | Sugar: 2g | Vitamin A: 682IU | Vitamin C: 31mg | Calcium: 112mg | Iron: 3mg