Baked Falafel Salad

This is a great way to enjoy falafel. It’s a hearty, colorful and tasty meal! The falafel mix is baked instead of fried, but loses nothing in translation. It’s a Mediterranean delight!

Falafel ingredients:
2 cups garbanzo beans, cooked, drained and rinsed
2 tablespoons onion, minced
2 tablespoons olive oil
1 clove garlic
2 tablespoons parsley, chopped
2 tablespoons flour
½ teaspoon cumin
Pinch coriander, ground
½ teaspoon salt
¼ teaspoon pepper
1/ 4 teaspoon baking powder
2 teaspoons extra olive oil for pans and topping

Salad:
4 cups mixed greens
2 cups romaine hearts, chopped
½ tomatoes, diced
1 carrot, shredded
2 tablespoons purple cabbage, shredded
2 radishes, sliced thinly in half moons
¼ cup red onion, thinly sliced
2 tablespoons clover sprouts
½ cup cucumber, peeled and diced

Dressing:
½ cup tahini
1 cup water
3 tablespoons lemon juice
¾ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic, minced
2 tablespoons parsley, minced
Preheat oven to 350 degrees.

Preheat oven to 350 degrees.
In food processor or in a bowl with a potato masher, puree garbanzo beans and all of the falafel ingredients. Spread half of the extra olive oil in an 8”x13” pan and spread the falafel mash out. Drizzle with remaining oil. Bake uncovered for 30 minutes or until browned on the top and soft in the middle. Set aside to cool to room temperature. Once cooled, cut in 2- inch pieces.
Make dressing by mixing tahini with remaining ingredients using a whisk.
Assemble salad greens on plates and layer veggies on top. Add the falafel pieces last and drizzle with dressing.

Serves: 8

Total cooking time: 1 ½ hours