Baked Falafel Salad With Lemon-Tahini Dressing Recipe
Prep Time:
10 hours, 20 minutes
Cook Time:
24 minutes
Servings:
4 Servings
Ingredients
  • 1 cup uncooked chickpeas
  • ½ cup diced shallot
  • 2 minced garlic cloves
  • 1 cup cilantro
  • 1 cup parsley
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 4 cups mixed greens
  • 1 diced English cucumber
  • ½ cup halved grape tomatoes
  • ¼ cup sliced red onion
  • ¼ cup kalamata olives
  • ¼ cup tahini
  • 1 crushed garlic clove
  • Juice of 1 lemon
  • 1 tablespoon maple syrup
Directions
  1. Put the dry chickpeas in a bowl and cover with plenty of water. Let them soak overnight or for at least 10 hours.
  2. Preheat the oven to 400 F.
  3. Drain the chickpeas and rinse with fresh water.
  4. Add the chickpeas, shallot, garlic, cilantro, parsley, olive oil, cumin, coriander, salt, and baking powder to a food processor.
  5. Pulse to combine everything into a chunky mixture, being careful not to puree.
  6. Scoop out about 2 tablespoons of the mixture at a time and form 12-14 patties. Place each patty on a baking sheet lined with parchment paper.
  7. Spray the falafel with cooking spray and bake for 12 minutes, then flip and bake 12 more minutes until they look crisp on the outside.
  8. While the falafel are baking, add the greens, cucumber, tomatoes, red onion, and olive to a large bowl.
  9. In a small bowl combine the tahini, crushed garlic, lemon juice, maple syrup, and 3 tablespoons of water.
  10. Toss the salad with the dressing.
  11. Top with the cooked falafel and serve.