Eosinophilic Esophagitis Friendly Classic Falafel Salad
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Learn more āIngredients
4 servings
For the falafel
- 1 can (15 oz) chickpeas, drained and rinsed
- Ā½ cup fresh flat-leaf parsley leaves, loosely packed
- Ā¼ cup fresh cilantro leaves, loosely packed
- 3 cloves garlic, roughly chopped
- Ā½ small yellow onion, roughly chopped
- 1 Ā½ tsp ground cumin
- 1 tsp ground coriander
- Ā½ tsp kosher salt
- Ā¼ tsp black pepper
- Ā¼ tsp cayenne pepper
- 3 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - Ā½ tsp baking powder
- Ā¼ cup olive oil, for frying
For the tahini dressing
- Ā¼ cup tahini
- 3 tbsp fresh lemon juice (from about 1 lemon)
- 1 small clove garlic, finely grated
- 3ā4 tbsp cold water
- Ā¼ 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
- Ā¼ small red onion, thinly sliced
For serving
- Ā¼ 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 ā 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, 10ā12 times, until the mixture is finely chopped and holds together when pressed between your fingers but is not a smooth paste ā you want visible texture, not hummus.
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