Homemade Falafel with Greek Salad
Homemade Falafel with Greek Salad
Servings
4
Ingredients
For the Falafel (yeilds 16-20 patties)
- 1 cup dried chickpeas, soaked for 10 hours or overnight and drained
- 1 small onion, coarsely chopped
- 4 cloves garlic, minced
- ½ cup lightly packed fresh flat-leaf parsley leaves
- 1 ½ tablespoons lemon juice (half a lemon)
- 2 tablespoons flour (can use almond flour)
- 2 teaspoons cumin
- ½ tsp coriander
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- Black pepper
- ¼ cup canola oil for frying
Tahini Drizzle (can sub. with hummus)
- ¼ cup tahini
- 1 clove of garlic, finely minced
- Juice of 1 lemon
- 1 tbs maple syrup
- ½ tsp cumin
- Water to thin
For the Salad
- 1 cup of diced tomatoes
- ¼ cup crumbled feta
- 1 red bell pepper, diced
- ½ cucumber, diced
- Lettuce of choice (I like to buy the heads of romaine and chop them)
For the Dressing
- ¼ cup Greek yogurt
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 1 garlic clove
- 1 tsp dried oregano
- 1-2 tsp honey
- Salt and pepper to taste
Instructions
Soak 1 cup of *DRIED* chickpeas in water overnight.
In a food processor, add all of the ingredients for the falafel (besides the canola oil) and pulse until the mixture is combined but still grainy. Form into small balls and flatten into a patty and place on a sheet of wax or parchment paper until ready to fry.
Meanwhile, heat oil on high in a cast iron skillet. Fry each patty until the bottom side turns golden brown then flip (about 2-3 minutes a side).
To make the tahini sauce, combine all the ingredients into a food processor and blend. Taste for seasoning.
To make the salad dressing, whisk all the ingredients together in a bowl. Taste for seasoning.
To serve, add all the salad ingredients to a large bowl and toss with the salad dressing until evenly coated. Place warm falafel on top of each serving. Spoon tahini sauce on top of the falafel and enjoy!
Shopping List
Produce
- Tomatoes (2 large)
- 1 red bell pepper
- 1 small cucumber
- Lettuce of choice such as romaine
- Fresh parsley
- 2 lemons
- 1 small onion
- 4 cloves garlic
Other
- DRIED chickpeas
- Maple syrup
- Honey (can sub. with maple syrup or sugar)
- Tahini
- Red wine vinegar
Dairy
- Crumbled feta
- Plain Greek Yogurt
Pantry Staples
- Flour (can use almound flour for GF)
- Cumin
- Dried oregano
- Coriander
- Baking soda
- Salt
- Black pepper
- Canola oil for frying
Equipment Needed
- Large salad bowl
- Food processor or blender
- Large frying pan
- Knife/cutting board
- Small bowl and whisk
- Peice of wax or parchment paper
