Baked Mini Falafel Salad
Finding salads to make at home that are both filling and flavorful can sometimes be a challenge. A current favorite of ours is 'baked mini falafel salad'. It's basically a souped-up Greek salad with a sweet and creamy tahini dressing and almost too-cute-to-eat baby falafels.
| Ingredients |
For The Falafel:
• 1 can of chickpeas, drained
• 1/2 small red onion
• 3 clove of garlic
• 2 tablespoons parsley
• 2 tablespoons coriander
• 1/4 cup white whole wheat flour
• 3 tablespoons olive oil
For The Dressing:
• 1/4 cup olive oil
• 1 tablespoon tahini
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• Salt and Peper to taste
For The Salad
• 1 head of lettuce
• 1/2 small red onion (remainder from the falafel salad)
• 1 tomato or a handful of cherry tomatoes cut in half
• 5-8 black olives, pitted and sliced
• 1/4 cup feta cheese
| Instructions |
|1| Combine the chickpeas, red onion, garlic, parsley, coriander in the food processor. Pulse until a thick paste forms, then remove to a bowl and stir in the salt and flour. Cover and chill for 30 minutes.
|2| Once the falafel batter has chilled, cover a rimmed baking sheet in 2 tablespoons olive oil. Pinch off about a heaping teaspoon of batter at a time and roll into a small ball, and place on the oiled baking sheet.
|3| Bake at 350˚F for 10 minutes. Flip each ball over and bake for another 10 minutes. Remove from the oven and drizzle another teaspoon of oil on the baking sheet and gently toss so all the falafels get coated in a little more oil. Then bake for another 10 minutes (totally of 30 minutes). Remove from the oven
Combine all the dressing ingredients in a bowl and whisk well.
Divide the salad on to two plates, drizzle in the dressing and top with the mini baked falafels.