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Falafel Salad with Lemon-Tahini Dressing and Crispy Pita Chips

Crispy falafel served atop a bed of fresh greens with a zesty lemon-tahini dressing and homemade crispy pita chips. A light yet satisfying Middle Eastern lunch option.

55m4 servings
Contains wheatContains sesameDAIRY-free
500 cal|20g protein|60g carbs|22g fat|12g fiber

Ingredients

  • 1 cup Dry Chickpeas (soaked overnight)
  • 1/2 medium Onion (chopped)
  • 2 cloves Garlic (minced)
  • 1/4 cup Fresh Parsley (chopped)
  • 1/4 cup Fresh Cilantro (chopped)
  • 1 tsp Cumin
  • 1/2 tsp Coriander
  • 1 tsp Baking Powder
  • 2 tbsp All-Purpose Flour
  • 2 cups Vegetable Oil (for frying)
  • 8 cups Mixed Greens
  • 1/2 cup Cucumber (diced)
  • 1/2 cup Tomato (diced)
  • 3 tbsp Lemon Juice
  • 1/4 cup Tahini
  • 1 clove Garlic (minced)
  • 2 each Pita Bread
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Drain and rinse soaked chickpeas. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Process until finely ground.
  2. 2Add flour and mix well. Form the mixture into small falafel balls.
  3. 3Heat vegetable oil in a deep pot or fryer over medium-high heat. Fry falafel until golden brown and crispy, about 3-5 minutes.
  4. 4For the dressing, whisk together lemon juice, tahini, garlic, salt, and pepper.
  5. 5Cut pita bread into small triangles and bake at 350F (175C) for 10-15 minutes or until crispy.
  6. 6Assemble the salad: mixed greens, cucumber, tomato, falafel, and pita chips. Drizzle with lemon-tahini dressing.

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Best Middle Eastern RecipesDairy-Free BreakfastsDairy-Free DinnersDairy-Free Lunches

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