Anti Inflammatory Classic Falafel Salad

Total time1 hr 40 min

Prep time20 min

Cook time20 min

5.0

(16)

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Ingredients

4 servings

For the falafel

1 can (15 oz) chickpeas, drained and rinsed
½ cup fresh flat-leaf parsley leaves, loosely packed
¼ cup fresh cilantro leaves, loosely packed
3 cloves garlic, roughly chopped
½ small yellow onion, roughly chopped
1 ½ tsp ground cumin
1 tsp ground coriander
½ tsp kosher salt
¼ tsp black pepper
¼ tsp cayenne pepper
3 tbsp all-purpose flour
½ tsp baking powder
¼ cup olive oil, for frying

For the tahini dressing

¼ cup tahini
3 tbsp fresh lemon juice (from about 1 lemon)
1 small clove garlic, finely grated
3–4 tbsp cold water
¼ tsp kosher salt

For the salad

1 large head romaine lettuce, chopped (about 8 cups)
1 english cucumber, halved lengthwise and sliced
1 cup cherry tomatoes, halved
¼ small red onion, thinly sliced

For serving

¼ cup fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Spread the drained chickpeas on a clean kitchen towel or paper towels and pat thoroughly dry — excess moisture will make the falafel mixture too wet to hold together.
2
Combine the dried chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, salt, black pepper, and cayenne in a food processor. Pulse in short bursts, 10–12 times, until the mixture is finely chopped and holds together when pressed between your fingers but is not a smooth paste — you want visible texture, not hummus.

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