Falafel Salads With Garlic Tahini Recipes
FALAFEL SALADS WITH GARLIC TAHINI
This delish salad will be your new mid-week go to! Perfect for din, & even better as leftovers for lunch. Plus, you're gonna want to drizzle that dressing on ERRRYTHING. PLUS we made a new VIDEO to show you how!
Provided by Buffy Ellen
Categories lunch Main Course Salad
Time 20m
Number Of Ingredients 25
Steps:
- Falafels: Soak your chickpeas overnight in a big bowl of water, then drain and rinse before using. You can also do the two day soak and sprout method, by leaving them in your colander on day two covered with a tea towel - they'll sprout little tails by the next day.
- Roughly chop your herbs, then blend all falafel ingredients in a food processor.
- Heat a little coconut oil in a fry pan on medium high, then fry tablespoon sized balls on each side for around 3 minutes until golden.
- Kale Salad: Pull the kale leaves off their stems by grabbing the stem with one hand and pushing your thumb and forefinger from the top of the stem down to the tip, removing the leaf. Wash and dry the leaves (put the stems in the compost), roughly chop, place in a bowl with the olive oil, apple cider vinegar/lemon juice, and sea salt, then massage with your hands for a minute until the leaves go bright green and soft.
- Garlic Tahini Dressing: Blend all ingredients in a blender until super creamy and smooth. Make double if you dare - it's incredible on anything!
- Plate up the kale salad on each plate, top with cucumber, tomatoes, red onion, falafels, drizzle with dressing, then top with extra herbs and sesame seeds if desired. Serve with freshly toasted wholemeal pita breads, or your favourite gluten free pita/wrap equivalent. Put the extra dressing on the table in case anyone wants a top up!
Nutrition Facts : Calories 479 kcal, Carbohydrate 74 g, Protein 19 g, Fat 14 g, SaturatedFat 1 g, Sodium 859 mg, Fiber 15 g, Sugar 10 g, ServingSize 1 serving
FALAFEL WITH TAHINI SAUCE
There's not one "right" way to make a falafel. So if you like less onion, put in less onion. If you like more herbs, put in more herbs. More spice, more spice. It's really up to you.
Provided by Amanda Cohen
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 28
Steps:
- Make the spice mix: In a skillet over low heat, toast the coriander and cumin seeds until fragrant, 1-2 minutes. Grind the toasted seeds in a spice grinder. Add the dried parsley, granulated garlic, chili powder, granulated onion, za'atar, sumac, allspice, chili flakes, a few turns of black pepper and continue grinding to combine. Set aside. Spice mix will keep for several weeks in an airtight jar.
- For the falafel: In a food processor, add the chickpeas, chopped onion and garlic, parsley, cilantro, baking soda, spice mix and salt. Pulse until the mixture's combined and the chickpeas are pea-size, stopping and stirring halfway through. Tightly pack the falafel mixture into balls the size of an extra large marble and set aside.
- Fry the falafel: Pour oil half full into a deep pan and set over medium heat. Secure a deep-fry thermometer to the pan's side and heat oil to 375 degrees F. Using a spider strainer, gently drop the falafel balls, one at a time, into the hot oil making sure the pot isn't overcrowded with falafel. Cook until most of the bubbles have disappeared and the falafel is golden brown, 1-2 minutes. Remove to a wire rack fitted over a baking sheet to cool and repeat the process until all of the falafel balls are cooked.
- Make the tahini dressing and assemble the dish: In a blender add the garlic, water, tahini, lemon juice, olive oil, and salt. Blend until combined. Taste for seasoning, adding more salt and lemon juice if necessary and blend again. Set aside. Tahini sauce can be made several days ahead and stored in the refrigerator. To serve, place falafel balls on a platter, drizzle with tahini sauce and garnish with parsley and a lemon wedge.
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- Drain the chickpeas and transfer to a food processor. Add 1 cup parsley, chopped onion, garlic, 1 tablespoon oil, 1 tablespoon lemon juice, cumin and 1/2 teaspoon salt; process until finely and evenly ground. Shape into 12 patties (1 1/2 inches wide), using a generous 2 tablespoons each.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Cook the falafel until golden brown, 3 to 5 minutes. Turn, swirl in 1 tablespoon oil and cook until golden on the other side, 3 to 5 minutes more.
- Meanwhile, whisk tahini, water and the remaining 2 tablespoons lemon juice, 1 tablespoon oil and 1/2 teaspoon salt in a large bowl. Transfer 1/4 cup to a small bowl. Add romaine and the remaining 1 cup parsley to the large bowl and toss to coat. Top with cucumbers and/or radishes, tomatoes, the sliced onion and the falafel. Drizzle with the reserved 1/4 cup dressing.
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- To make the dressing, smash the garlic cloves under the blade of a knife or roughly chop them. Add the garlic, tahini, water, lemon juice, cumin, cayenne, and salt to a blender. Blend until the mixture is smooth and the garlic is in small pieces. Refrigerate the dressing until ready to use.
- To cook the bulgur, place the dry bulgur in a sauce pot. Cook and stir the dry bulgur (without water or oil) over medium heat for two minutes to toast it slightly. Add one cup of water and bring the mixture up to a boil. Add a lid to the pot, turn the heat down to low, and let it simmer for 20 minutes. After 20 minutes, fluff the bulgur and transfer it to the refrigerator without a lid to cool.
- Wash the parsley and cilantro well under cool water. Shake as much water off as possible. Pull the leaves from the stems and then roughly chop the leaves. Place the chopped parsley and cilantro in a bowl.
- Dice the tomato and add it to the bowl. Rinse and drain the chickpeas, then add them to the bowl. Finally, add the cooled bulgur to the boil and stir to combine the ingredients. Add a liberal amount of the tahini dressing and stir until everything is well coated.
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- /4 cup dry chickpeas in a bowl of cold water on the counter for 10- 12 hours or up to 24 hours hours. They will swell into 2 cups. In a strainer, letting them drain and pat dry with a towel for extra dryness, Because wet chickpeas will be more difficult to fry.
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