Falafel Salad
Ingredients
- 1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained ⓘ
- 1 cup fresh parsley leaves ⓘ
- 1/2 cup chopped red onion ⓘ
- 1/4 cup dry breadcrumbs ⓘ
- 1 large egg ⓘ
- 2 large garlic cloves, quartered ⓘ
- 1 tablespoon fresh lemon juice ⓘ
- 1 teaspoon ground cumin ⓘ
- 1 teaspoon ground coriander ⓘ
- 1/4 teaspoon salt ⓘ
- 2 tablespoons all-purpose flour ⓘ
- 1 tablespoon olive oil, divided ⓘ
- 1 (10-ounce) bag chopped romaine lettuce ⓘ
- 2 cups chopped cucumber (about 2) ⓘ
- 1 cup chopped tomato (about 1 large) ⓘ
- 1/2 cup chopped green onions (about 4) ⓘ
Instructions
- Process first 10 ingredients in a food processor until smooth, scraping down sides as needed. Form mixture into 12 (2-inch) patties about 1/2-inch thick. Dredge patties in flour, shaking off excess.
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add 6 patties; cook 3 minutes on each side or until lightly browned. Remove from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and patties.
- Arrange lettuce, cucumber, tomato, and green onions on serving plates. Top servings with falafel patties. Drizzle each serving with Tahini Sauce.
- Note: Nutritional analysis totals include Tahini Sauce.
Nutrition & Diet Analysis (per serving)
908
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).