This deconstructed falafel salad has all the flavors of regular falafel but is made in a fresh, colorful way. A bed of mixed greens, tomatoes, cucumber, and radishes are dressed in a zesty tahini dressing. Crispy chickpea patties add protein and texture to the salad. This meal is healthy and filling, and it can be eaten for lunch or dinner.
Ingredients: 1 cup chickpea flour. 1/2 cup water. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1 tsp ground cumin. 1/2 tsp ground coriander. 1/4 tsp baking soda. Salt and pepper to taste. 4 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 cup sliced radishes. 1/4 cup chopped fresh mint. Juice of 1 lemon. 2 tbsp olive oil. 1/4 cup tahini. 2 tbsp water. 2 tbsp chopped pistachios, for garnish.
Instructions: Mix the red onion, garlic, parsley, cumin, coriander, baking soda, salt, and pepper with the chickpea flour in a bowl until everything is well mixed. Put the nonstick skillet on medium heat and lightly oil it. Make small patties out of the chickpea mixture by spooning it onto the pan. As soon as the first side turns golden brown, the food is done. Take it off the heat and set it aside. Put salad greens, cherry tomatoes, cucumber, radishes, and mint in a large salad bowl. Blend lemon juice, olive oil, tahini, and water in a small bowl until smooth. Add the dressing to the salad and toss it around so that it's all covered. You can put the cooked falafel patties on top of the salad and then sprinkle chopped pistachios on top of that. Serve right away and enjoy!
Blaine Foster