Falafel Salad Recipe
Ingredients
- 1 28oz can chickpeas, drained and rinsed well
- 3 tbsp flour
- 1 tbsp extra virgin olive oil
- ½ tbsp cumin
- 3 garlic cloves
- 4 tbsp Tahini paste
- 1 tbsp fresh cilantro
- 2 tbsp fresh parsley
- 1 small red onion
- juice of ½ lemon
- 1 tsp chili powder
- ½ tsp salt
- ¼ tsp pepper
Directions
- Preheat oven to 450 degrees.
- Using a potato masher, mash ¼ can of chickpeas in a bowl. Set aside.
- Combine the rest of chickpeas and all the other ingredients in a food processor.
- Pulse until combined.
- Form into small round shaped patties and bake about 20-25 minutes until lightly golden. (Tip: To get falafel to stay moist on the inside and brown up faster I put them under the broiler for the last 3 minutes)
- Serve over a bed of greens with tomatoes, cucumbers, red onions and fat free feta. Drizzle with Tahini Dill Dressing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 4 servings | |
| Calories 321 | |
| Calories from Fat 53 | 17% |
| Total Fat 6.16g | 8% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 931mg | 39% |
| Potassium 458mg | 13% |
| Total Carbs 56.35g | 15% |
| Dietary Fiber 10.1g | 34% |
| Sugars 1.82g | 1% |
| Protein 11.68g | 19% |
