Vegan Falafel Salad Recipe
I decided I wanted to cut out some carbs but keep the taste of Falafel, so
instead of stuffing it in a pita, I made it into a huge salad! And it was hit!
I got the recipe for the dressing from the PPK, only change was that I added
dill casue it's awesome.
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
Serving: 179gCalories: 285.8kcalCarbohydrates: 12.4gProtein: 6.7gFat: 25.5gSaturated Fat: 3.6gSodium: 352mgFiber: 4.3gSugar: 0.5g
Tried this recipe?Let us know how it was!