Falafel Bowl with Lemon Tahini Dressing
Ingredients
For falafel
- 1 ½ cups dried chickpeas
- 4 cloves garlic
- ½ large or 1 small red onion
- ½ cup fresh parsley
- ½ cup fresh cilantro
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- ½ teaspoon za’atar spice optional, you could just use ¼ tsp each dried thyme and oregano
- 1 ½ teaspoons sea salt
- 3 tablespoons olive oil
- ¼ head large red cabbage thinly sliced
- 1 cucumber thinly sliced
- 1 pint cherry tomatoes sliced in halves
- 6 cups romaine lettuce or salad greens
For Lemon Tahini Dressing
- ½ cup tahini
- 2 large lemons about ½ cup juice
- ¼ cup water
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
Instructions
For falafel
- Soak chickpeas at least 6 hours (or overnight). Preheat oven to 375°F and line a baking sheet with parchment paper.
- Place garlic in food processor and process until minced. Cut onion chunks; add to food processor processing until chopped.
- Add soaked chickpeas, parsley, cilantro, cumin, coriander, cayenne pepper, sea salt, and olive oil. Process until smooth, until it resembles dough. You may need to stop occasionally to scrape down the sides of the bowl.
- Take a few tablespoons of dough, roll it into a ball and then pat it flat. Try to get a similar thickness. Place on prepared baking sheet and bake the patties for 24 minutes, flipping halfway through.
- While the patties are in the oven, whip together the dressing.
For dressing
- In a small bowl, combine tahini, lemon juice, water, olive oil, and sea salt. Whisk vigorously to combine.
- To serve, place greens in a large bowl. Top with falafel patties, cabbage, cucumber, and tomatoes. Drizzle on dressing and enjoy!
Notes
Reserve extra dressing for later. It will keep for about 1 month sealed in the fridge. Serve dressing at room temperature as it gets quite thick after being in the fridge.