Veganfalafelsalad Recipes
VEGAN FALAFEL SALAD
I decided I wanted to cut out some carbs but keep the taste of Falafel, so instead of stuffing it in a pita, I made it into a huge salad! And it was hit! I got the recipe for the dressing from the PPK, only change was that I added dill casue it's awesome.
Provided by tendollarwine
Categories Salad Dressings
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the dressing, heat the 2 tsp of oil in a small saucepan over medium heat and add the garlic. Lightly cook until fragrant, then remove from heat.
- Put everything but the water into the food processor and blend until smooth.
- Slowly add the water until you reach your desired thickness/thinness. Scrape into an airtight container and let it sit in the fridge for at least 30 minutes before serving.
- Prepare the falafel mix and roll into balls or little patties. Cook in canola or vegetable oil until browned all over. Remove from the pan and drain on a thick paper towel to get rid of excess oil.
- Arrange the greens on a plate and top with falafel patties, tomatoes, and drizzle on the tahini dressing.
Nutrition Facts : Calories 285.8, Fat 25.5, SaturatedFat 3.6, Sodium 352, Carbohydrate 12.4, Fiber 4.3, Sugar 0.5, Protein 6.7
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2021-07-16 This vegan falafel salad recipe is a wonderful combination of colours and well as flavours and textures. Quick and easy to prepare. Print . Ingredients. Falafels …
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EASY VEGAN FALAFEL SALAD WITH HUMMUS - THE DEVIL …
2021-05-28 Home » Vegan Salad Recipes » Easy Vegan Falafel Salad with Hummus. Easy Vegan Falafel Salad with Hummus. Published: Oct 6, 2020 · Modified: May 28, 2021 by The Devil Wears Salad. Jump to Recipe…
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Estimated Reading Time 8 mins
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Estimated Reading Time 8 mins
- In a medium sized mixing bowl, soak chickpeas overnight or at least for 12 hours. Cover the chickpeas generously as the chickpeas will expand.
- Put a 1-2 tbsp of hummus into a zip lock bag or piping bag with a tip that has a very small opening. If using a ziplock bag, cut a very small hole at one of the bottom corners.Select 3-4 of your best-looking falafel plus the extra-large falafel. Pipe the hummus gently with one long vertical line down the length of the hummus and 3 short lines horizontally to resemble the lace of the football.
FALAFEL SALAD WITH LEMON GARLIC DRESSING - KITCHEN …
2019-05-13 Let it sit for about 10 minutes. While the falafel rests, start assembling the salad. Mix together the mixed greens, cucumber, tomato, and onion in a large bowl. Make the dressing by …
From kitchenconfidante.com
Estimated Reading Time 5 mins
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Estimated Reading Time 5 mins
- Rinse and drain chickpeas and place in the bowl of a food processor, along with the scallions, cilantro, mint, garlic, salt, cumin, and coriander. Pulse until the mixture is finely chopped, but not mushy or too fine. Add the flour and baking powder and give it a few more pulses to combine.
- Use a small 2-inch scoop to portion and form 2-inch balls, rolling them with your hand. Let it sit for about 10 minutes.
- While the falafel rests, start assembling the salad. Mix together the mixed greens, cucumber, tomato, and onion in a large bowl.
- Make the dressing by placing the garlic, lemon juice, olive oil, vinegar, honey, cilantro, salt, pepper, cumin and coriander in a small bowl or jar. Whisk well (or cover jar and shake). This can be made a day in advance.
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Estimated Reading Time 3 mins
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- Cook the falafels and shake up the tahini dressing according to directions on those recipes. Note that falafels require an overnight soak of chickpeas.
- Arrange in meal prep containers so that the falafels and tahini dressing do not come in contact with salad ingredients until just before serving. Try to keep the cucumbers away from the leafy greens as well.
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From budgetbytes.com
Estimated Reading Time 6 mins
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Estimated Reading Time 6 mins
- 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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- Add the chickpeas, onion, lemon juice, spinach, garlic, coriander, tahini and brown rice flour to a blender or food processor. Blend until smooth, adding a couple of tbsps of water if it is too dry.
- Roll the dough into 8 even-sized spheres and place them on a sheet of baking paper. Bake for 25 minutes, or until crispy.
- Meanwhile, add the mushrooms to a non-stick frying pan and sauté for around 5 minutes, until they cook down. At the same time, prepare the dressing by whisking together the tahini, lemon juice, tamari, black pepper and water.
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2015-07-11 This recipe definitely should be revised to include the instructions to pulse the chickpeas minimally, or in batches to avoid a “paste”. Reply. Support @ Minimalist Baker says. March 30, 2020 at 12:07 pm. Thanks for the feedback, Marm and sorry to hear it didn’t work well for you. We’ll take another look at the recipe …
From minimalistbaker.com
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- Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper (and coriander and cardamom if using) to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste (see photo).
- Add flour 1 Tbsp (~8 g) at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands - I used 4 Tbsp (amount as original recipe is written // adjust if altering batch size).
- Taste and adjust seasonings as needed. I added a bit more salt, pepper, and a dash of cardamom and coriander. You want the flavor to be pretty bold, so don’t be shy.
- Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up. If you’re in a hurry you can chill in the freezer for 45 minutes or skip this step - but they will be a little more fragile when cooking.
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From minimalistbaker.com
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- First prepare falafel by following this 30-Minute Kale Falafel recipe (or this Classic Vegan Falafel recipe for more traditional falafel, although more time consuming). You will need ~10 falafel total, so adjust amounts accordingly. You can also, prepare your falafel ahead of time and keep it uncooked in the freezer. To cook, thaw and cook per recipe instructions for easy, weeknight meals.
- Prepare the parsley salad by adding parsley, tomato, onion, lemon juice, salt and olive oil (optional) to a medium mixing bowl and tossing to combine. Set aside.
- To serve, divide parsley salad between serving bowls and top with hummus, olives, and desired number of falafel (we recommend ~4-5 per bowl).
- Serve with additional sauce of choice (optional) – we prefer our 3-Ingredient Tahini Sauce! We also add some fresh lemon juice, chili garlic sauce, and pita on the side (also optional).
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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.
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If you love falafel then you have to try out our super easy vegan falafel salad recipe for a quick vegan lunch or dinner. Category: Lunch, Dinner. Serves: 2. Allergens: Tomatoes Ingredients. US Metric. For the falafel. 8 falafels; For the salad. 1 cup alfalfa sprouts (washed) (optional) 1 cup cherry tomatoes (cut in half) 1 small cucumber (sliced) 1 medium red bell pepper (diced into small ...
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