Falafel Salad
 
Prep time
Cook time
Total time
 
This falafel is baked and lightly pan seared to keep this salad extra healthy and delicious without the unnecessary fat
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • Falafel
  • 1 16 oz can chickpeas
  • 2 cloves of garlic,minced
  • 1 tsp cumin
  • 1 T chopped parsley
  • 1 cup roughly chopped spanish onion
  • ½ tsp salt
  • Freshly ground black pepper
  • 2 T whole wheat pastry flour
  • 2 T lemon juice
  • ½ tsp baking soda
  • canola oil for pan frying *optional
  • Lemon Garlic Dressing
  • ½ cup greek yogurt
  • 2 T sour cream
  • 1⅕ T olive oil
  • 1⅕ T lemon juice
  • ½ tsp salt
  • ½ tsp chopped parsley
  • 2 T water
Instructions
For the Falafel
  1. In the bowl of a food processor, add the strained chickpeas, garlic, cumin, parsley, onions, salt and pepper. Pulse until it starts to come together but isn't fine enough to resemble hummus. It should still be slightly chunky.
  2. Add the remaining ingredients and stir with a spoon or spatula, do not pulse.
  3. Preheat the oven to 350 F and let the mixture rest for 15 minutes.
  4. Spoon about a golfball sized scoop of the mixture and gently pass the mixture between your hands to form a ball. gently press into a disk and place on a nonstick baking pan.
  5. Bake for 25 minutes.
  6. Remove from the oven and let cool slightly. Add about a tablespoon of canola oil to a hot pan. Gently place the falafel into the pan, only doing several at a time to make sure you don't burn them on the bottom. This part it very quick. If the pan is hot enough, they only need to be in the pan for about 30 seconds. (They may or may not need to be flipped depending on how much color they got on the bottom while in the oven.)
Lemon Garlic Dressing
  1. Mix all of the ingredients together in a bowl apart from the water. Gradually add about a half tablespoon of water at a time until you reach your desired consistency.
Recipe by A Sue Chef at http://www.asuechef.com/falafel-salad/