Delicious Vegan Falafel Salad Recipe – Healthy and Flavorful
As I reveal this delectable recipe, I can almost imagine the fusion of flavors and textures that it entails. If you are a seasoned vegan or a newbie to this lifestyle, I guarantee that you’ll love this recipe. It’s an irresistible Vegan Falafel Salad that strikes the perfect balance between crunchy and smooth textures, tasty yet healthy ingredients, and savory yet tangy flavors.
This falafel salad is the ultimate Mediterranean bowl that you’re craving for! It’s perfect for anyone who wants to enjoy a classic vegan falafel recipe with a twist. This recipe is not only trendy but also nourishing and easy to prepare. Plus, it’s versatile, making it ideal for any mealtime of the day, whether it’s lunch or dinner.
In addition to being utterly delicious, this Vegan Falafel Salad Recipe is remarkably nutritious. It contains an impressive amount of plant-based proteins from the baked falafels and chickpeas. It is rich in fiber, vitamins, minerals, antioxidants, and healthy fats from the greens, hummus, garlic cloves, cilantro leaves, lemon juice, tahini dressing, olive oil, grape tomatoes, and red onion.
So put on your apron and get ready to whip up a quick and simple masterpiece bursting with flavors that will blow your mind!
Why You’ll Love This Recipe
If you’re looking for a delicious and satisfying vegan meal, look no further than this Vegan Falafel Salad Recipe. With its blend of flavors and textures, this dish is sure to satisfy your taste buds and leave you feeling satisfied.
One of the best things about this recipe is the falafel. Made from dried chickpeas and seasoned with paprika, garlic, and fresh black pepper, these baked falafels are crispy on the outside and soft on the inside. They’re a great source of protein and fiber, making them a filling and healthy addition to any meal.
But that’s not all – this salad also features fresh grape tomatoes, thinly sliced red onion, crunchy cucumber, and creamy tahini dressing. The lemon juice adds a bright, tangy flavor that perfectly complements the savory falafel.
Whether you’re a vegan or simply looking for a nutritious and delicious meal, this Vegan Falafel Salad Recipe is sure to hit the spot. So why not give it a try today? Your taste buds (and your body) will thank you!
Ingredient List
Here are the bold ingredients you need to make the perfect vegan falafel salad:
For the Baked Falafel
- 1 cup of dried chickpeas
- 2 cloves of garlic, finely chopped
- 1/3 cup of fresh cilantro leaves
- 1/3 cup of fresh parsley, minced
- 1/2 teaspoon of dried dill weed
- 1/2 teaspoon of salt
- Fresh black pepper, to taste
- 1 teaspoon of garlic powder
- 2 tablespoons of olive oil
- 2 tablespoons of lemon juice
- 1 teaspoon of paprika
For the Lemon Tahini Dressing
- 1/4 cup + 2 tablespoons of tahini
- Juice of 1 large lemon
- Lemon zest (optional)
- 1 garlic clove, minced
- 1/2 teaspoon of garlic powder
- Salt and pepper, to taste
- A handful of fresh dill fronds, cilantro, and parsley, minced (optional)
- Cold water, as needed
For the Salad Bowl
- Mixed greens
- Grape tomatoes, thinly sliced
- 1/4 red onion, thinly sliced
- Cucumber
- Carrot
- Baked falafels
- Creamy tahini dressing
Feel free to adjust the ingredient amounts according to your personal taste preference.
The Recipe How-To
Let’s start with the vegan falafel. To begin, soak 2 cups of dried chickpeas in cold water overnight or for at least 8 hours. Drain and rinse them well, then add them to a food processor.
Next, add in 2 cloves of garlic, 1/2 cup of fresh cilantro leaves, 1/3 cup of fresh parsley, and pulse everything together a few times. Then, add in your spice blend – 1 teaspoon of ground cumin, 1 teaspoon of salt, 1/2 teaspoon of ground coriander, 1/4 teaspoon of paprika, and a pinch of black pepper. Pulse everything together until your mixture looks like coarse sand.
After you’re done with the falafel mix, form small balls out of it (this recipe will yield around 28-30) and brush them over with olive oil. These should bake at 375°F for about 20-25 minutes or until they look golden brown and crispy.
While your falafels are baking, prepare the salad bowl by mixing together 4 cups of mixed greens (spinach is also a great option), thinly sliced red onion, cucumber, tomatoes and grated carrot – this will form the base for your baked falafel salad bowl.
Time to Whip Up Tahini Dressing
The perfect finishing sauce for baked falafel salad is creamy tahini dressing – this goes especially well with spicy kicks from the falafels! Preparing tahini dressing is easy – just mix together 1 cup of tahini paste, juice from 1 large lemon, and 3/4 cup of water to thin it down to the desired consistency. I recommend adding garlic powder, salt and pepper to season the sauce as desired.
Tahini dressing can be prepped beforehand and stored in an airtight container in the fridge for up to a week.
Time to Serve
Once your baked falafels are cooled down enough so that they won’t wilt your greens, add them on top of your salad bowl mixture. Drizzle your tahini dressing over everything liberally and enjoy!
Adding tzatziki or feta cheese would be another fantastic serving option for this ultimate Mediterranean bowl that’s both tasty and packed full of nutrients!
Substitutions and Variations
As with any recipe, there are a variety of ways to customize this vegan falafel salad to make it uniquely yours! Here are a few suggestions:
– Chickpea Substitutions: If you don’t have dried chickpeas or don’t want to go through the process of soaking and cooking them, you can always use canned chickpeas. Drain and rinse them well before using. You could also swap in other types of beans or legumes, such as black beans or lentils.
– Greens: Feel free to mix up the greens in your salad bowl. Arugula or spinach would be great substitutions for the mixed greens in the recipe. Or, you could bulk up your salad with some kale or collard greens.
– Veggies: One of the best things about salads is their versatility. Use whatever veggies you have on hand! Roasted sweet potato or squash would be a delicious addition, as would blanched green beans or asparagus.
– Dressings: While we love the creamy tahini dressing that’s suggested in the recipe, you could switch things up by using a different dressing altogether. Try a vinaigrette with lemon juice, olive oil, and Dijon mustard; or mix some miso paste with water and honey for a savory dressing.
– Toppings: If you’re looking for some crunch in your salad bowl, try adding some croutons, toasted nuts or seeds (pumpkin seeds would be great!), or even some crispy fried onions.
Remember, these are just suggestions – feel free to get creative and make this vegan falafel salad your own!
Serving and Pairing
Like a vintner crafting the perfect wine to match your meal, I always consider the best ways to serve and pair my vegan falafel salad. Served as a refreshing bowl of crispy greens mixed with protein-packed falafel bites, grape tomatoes, red onion slices, and cucumbers packed with tahini dressing or tzatziki, it’s an ultimate Mediterranean bowl in itself!
But to make it a complete meal and satisfy your hunger pangs, you can add some additional elements like quinoa falafel or lemony quinoa salad dressed with olives or feta cheese crumbles on top of the greens. This will give you the protein you need while keeping it vegan-friendly!
If you’re feeling fancy, you can pair this falafel salad bowl with a glass of chilled rose wine or lemon-infused iced tea poured over cold water ice cubes – this chilled spritzer will have you feeling pure bliss on any hot summer day.
Of course, there are many variations of falafel (raw/vgn) available out there! How can we forget about color and texture? The baked falafels fresh from the oven come in various colors so I love mixing them all up as they look so enticing. Falafels made from dried chickpeas are especially healthy and flavorful offering better texture when compared with canned ones.
In short, the options for customizing this vegan falafel salad are endless depending on your mood and tastes!
Make-Ahead, Storing and Reheating
Ah yes, make-ahead, storing and reheating – the ultimate trifecta of culinary preparation. As a vegan chef’s assistant, it is my duty to ensure your experience with this falafel salad recipe is as seamless as possible. Luckily, there are many ways to make meal prep and food storage work in your favor.
If you’re looking to get ahead of the game, simply bake the falafels fresh and store them in the fridge for up to three days before using them in this recipe. You can also prepare the salad components ahead of time and store them separately in the fridge for a few hours until you’re ready to assemble.
Speaking of storage, once the falafel salad is made, it can be stored in an airtight container in the fridge for up to four days. Keep in mind though that this recipe is best served cold, so allow it to come down to room temperature before serving.
When it comes to reheating baked falafels, here’s a pro tip: avoid using the microwave as it tends to make them soggy. Instead, reheat them in the oven at 350°F for 8-10 minutes until they’re heated through and crispy again.
To summarize, for optimal results, save time by baking your falafels ahead of time and store salad components separately before assembling. Once assembled, this salad can be stored in an airtight container for up to four days and reheated using an oven rather than a microwave. Happy munching!
Tips for Perfect Results
When it comes to making the perfect vegan falafel salad, there are some tips and tricks that can help you achieve perfectly baked falafels, creamy tahini dressing, and a harmonious combination of flavors.
Firstly, make sure to use dried chickpeas instead of canned ones. Canned chickpeas may be convenient, but they are too soft and won’t give you the right texture for your falafels. Soaking dried chickpeas in cold water overnight will help them cook more evenly and create the perfect consistency.
To maximize the flavor of your falafels, consider adding a variety of fresh herbs and spices to your falafel mix. Include a teaspoon of dried dill weed or paprika, fresh black pepper, garlic cloves, and salt to add extra depth of flavor.
When baking the falafels, make sure you are not overbaking them as it can dry them out. Checking on them halfway through cooking to ensure they’re browning lightly will ensure they cook through evenly without becoming too crispy.
For the lemon tahini dressing, use freshly squeezed lemon juice and add olive oil slowly while whisking until the mixture is creamy. You can also add some garlic powder to enhance the flavor further.
Lastly, don’t forget about presentation! Arrange your greens and vegetables beautifully in your salad bowl to make a statement when serving. Drizzle your lemon tahini dressing over the fresh ingredients while still warm so they readily absorb it for even more depth of flavor.
With these tips in mind, you’ll be well on your way to creating an unforgettable vegan falafel salad that’s bursting with flavor and texture that everyone will love.
FAQ
As a vegan chef, I want to make sure that you can create the perfect falafel salad while also addressing any concerns you might have. That’s why I’ve compiled a list of frequently asked questions and answers to help make your cooking experience as seamless as possible. So, let’s dive into the FAQ section together, shall we?
What makes falafel not vegan?
It is possible for falafels to not align with a vegan lifestyle due to certain toppings, such as dairy-based sauces or cheese, being added to the dish. Along with this, honey may be used in some pitas served with falafel, and there is a slight chance that the falafel may be cooked in animal oil or in oil that is shared with non-vegan items.
What is falafel salad made of?
If you’re looking for a tasty vegan dish that’s also incredibly easy to make, try making a delicious Falafel Salad with baked falafels, fresh leafy greens, crunchy cucumbers, juicy tomatoes, and creamy tahini dressing. Throughout my culinary journey, I’ve discovered that chickpeas are not only a delicious and nutritious bean, but they are also incredibly versatile.
Is falafel OK for vegans?
When it comes to falafel, you can usually count on them being vegan-friendly. However, it’s important to be mindful of the sauces that are often added to them, especially if they contain yogurt which is not vegan. Despite this, the falafels themselves are free of animal products.
What is vegan falafel made of?
Falafel is typically crafted using dried chickpeas and fava beans, but for this recipe, I chose to use canned chickpeas. This modification makes the preparation process much more straightforward and efficient, without compromising the taste or quality of the dish.
Bottom Line
In my humble opinion, the vegan falafel salad recipe is a fantastic meal option for anyone who wants to enjoy delicious and healthy food without compromising on the flavors. This recipe is perfect for those who want to experiment with different ingredients and combinations to create something truly unique. I am confident that once you try this recipe, you’re going to love it as much as I do.
So why not take a chance and try making the ultimate mediterranean bowl with baked falafel salad or one of the many variations of this recipe? Not only is it a healthy, filling meal, but it’s also budget-friendly and easy to customize to your own preferences.
In conclusion, the vegan falafel salad recipe is a perfect example of how to enjoy delicious, healthy food without having to compromise on the flavors or your dietary choices. With simple ingredients, easy steps, and flexibility for personalization, this dish is sure to become a regular meal in your household. So why not give it a try? I guarantee you won’t be disappointed!
Vegan Falafel Salad Recipe
Ingredients
- 1 (6 ounce) package falafel mix, prepared (Near East is my favorite)
- 1 lb mixed greens
- 3 cups Baby Spinach
- 2 cups grape tomatoes, halved
For the Tahini dressing
- 2 tablespoons olive oil
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 1/2 cup tahini paste
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon salt
- fresh black pepper
- 2 -3 tablespoons lemon juice (juice of one lemon)
- 1/4 teaspoon paprika
- 2 teaspoons dried dill weed
- 1/2 cup cold water
Instructions
- For the dressing, heat the 2 tsp of oil in a small saucepan over medium heat and add the garlic. Lightly cook until fragrant, then remove from heat.
- Put everything but the water into the food processor and blend until smooth.
- Slowly add the water until you reach your desired thickness/thinness. Scrape into an airtight container and let it sit in the fridge for at least 30 minutes before serving.
- Prepare the falafel mix and roll into balls or little patties. Cook in canola or vegetable oil until browned all over. Remove from the pan and drain on a thick paper towel to get rid of excess oil.
- Arrange the greens on a plate and top with falafel patties, tomatoes, and drizzle on the tahini dressing.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.