Falafel and Tomato Salad with Lemon-Tahini Dressing
Instead of tucking your homemade falafel inside pita bread, this dish lets those little nuggets of flavor shine on top of the dish. Baking the falafel reduces, and can even eliminate, the need for oil, making this recipe a healthier alternative.
Serves: 4Hands-on: 20 minutesTotal: 1 hour 5 minutesDifficulty: Medium
- 1 cup dried chickpeas, soaked overnight in 2 cups water and drained
- ¼ cup parsley leaves
- ¼ cup cilantro leaves
- ¾ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- 2 cloves garlic, peeled and chopped
- 1 tsp. ground cumin
- ½ tsp. ground coriander
- ¼ tsp. cayenne
- 3 Tbsp. lemon juice, divided
- 1 Tbsp. olive oil
- 4 cups salad greens
- 1 large tomato, sliced
- 1 small red onion, sliced
- 2 Tbsp. tahini
- 1 tsp. lemon zest
- Process chickpeas, parsley, cilantro, salt, pepper, garlic, cumin, coriander, cayenne, and 1 tablespoon lemon juice in a food processor until finely chopped. The mixture should hold together when pressed into a small ball. Let mixture rest for about 30 minutes.
- Preheat oven to 375°F. Scooping 1 heaping teaspoon at a time, form mixture into small balls. Flatten each ball slightly, brush with oil, and lay out on a large, rimmed baking sheet. Bake for 15 minutes per side, or until lightly browned.
- Divide greens, tomato, and onion among four dishes. Top with falafel.
- Stir tahini, lemon zest, remaining lemon juice, and water together, and drizzle over the salad.