Falafel Salad with Lemon-Tahini...Falafel Salad with Lemon-Tahini Dressing

Falafel Salad with Lemon-Tahini Dressing is a main course that serves 4. For $4.14 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. One serving contains 515 calories, 17g of protein, and 32g of fat. It is a rather expensive recipe for fans of middl eastern food. 2209 people were impressed by this recipe. This recipe from Eating Well requires chickpeas, romaine lettuce, olive oil, and lemon juice. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes around 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 0%, which is improvable. Try Falafel Burger, Falafel Burgers, and Indian-Inspired Falafel Appetizer for similar recipes.

Ingredients

Cooking Instructions

1. 01

   Soak chickpeas in cold water for 12 to 24 hours.

2. 02

   Drain the chickpeas and transfer to a food processor.

3. 03

   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.

4. 04

   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.

5. 05

   Meanwhile, whisk tahini, water and the remaining 2 tablespoons lemon juice, 1 tablespoon oil and 1/2 teaspoon salt in a large bowl.

6. 06

   Transfer 1/4 cup to a small bowl.

7. 07

   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.

8. 08

   Drizzle with the reserved 1/4 cup dressing.