Baked Falafel Salad with Two Creamy Dressings
A delightful and healthy salad featuring crispy baked falafel paired with two creamy dressings, packed with fresh vegetables.
Ingredients
For the Baked Falafel
- 1 can (15 oz) can of chickpeas, drained and rinsed Alternatively, 1 cup dried chickpeas, soaked overnight.
- 1 small shallot or ½ red onion, thinly sliced
- 1 cup grape or cherry tomatoes, halved
- 1 whole cucumber, thinly sliced
- 1 cup shredded carrot Adds a lovely crunch.
- ⅓ cup cilantro, chopped Fresh is preferred.
- ⅓ cup parsley, chopped Fresh is preferred.
- 2 tablespoons fresh dill, chopped Optional but recommended.
- 3 cloves garlic, roughly chopped
- 1 teaspoon cumin
- ½ teaspoon garlic powder Optional.
- ½ teaspoon onion powder Optional.
- 1-2 pinch red pepper flakes Or cayenne for a kick.
- Juice of ½ whole lemon
- Salt and pepper, to taste
- Olive oil for greasing the baking sheet
For the Dressings
- 4 tablespoons tahini
- Juice of 1 large lemon
- ⅓ cup water Plus more to thin if necessary.
- A few dill fronds, cilantro, or parsley, minced
- 1 ripe avocado
- 3-4 inches cucumber, peeled
- 1 clove garlic
- Dash of onion powder
- Water as needed to thin
Instructions
Preparation
- If using dried chickpeas, soak them overnight in a large pot with water. They should double in size, becoming wonderfully plump. Drain before using.
- Preheat the oven to 400°F (200°C) and lightly grease a cast-iron skillet or a cookie sheet with olive oil.
Making the Falafel
- In a food processor, combine the soaked chickpeas, cilantro, parsley, dill (if using), shallot or onion, garlic, cumin, garlic powder, onion powder, red pepper flakes, lemon juice, and a generous pinch of salt and pepper. Pulse until blended but not pureed.
- Use your hands to form the mixture into patties or balls. Place them on the baking sheet and bake for 10 minutes.
- Flip the falafel and bake for another 15 minutes or until they’re beautifully browned.
Making the Dressings
- While the falafel are baking, prepare the Lemon Tahini Dressing by whisking together tahini, garlic powder, lemon juice, and a pinch of salt, adding water until smooth.
- For the Avocado Cucumber Dressing, combine avocado, cucumber, cilantro, dill, garlic, lemon juice, onion powder, and salt in a blender and blend until smooth.
Assembly
- Grab a bowl and layer leafy greens. Top with falafel, sliced cucumbers, tomatoes, shredded carrots, and shallots.
- Drizzle with both creamy dressings.
Notes
You can batch-cook the ingredients and enjoy them throughout the week. The falafel freezes beautifully, and the dressings can be stored in the fridge.