Name: Falafel Salad with Lemon-Tahini Dressing
Cook time: 50 min
Total time: 50 min
Ingredients: 1 cup dried chickpeas; 2 cups packed flat-leaf parsley, divided; 0.25 cup chopped red onion plus 1/4 cup thinly sliced, divided; 2 cloves garlic; 5 tablespoons extra-virgin olive oil, divided; 3 tablespoons lemon juice, divided; 1 tablespoon ground cumin; 1 teaspoon salt, divided; 5 tablespoons tahini; 5 tablespoons warm water; 6 cups sliced romaine lettuce; 2 cups sliced cucumbers and/or radishes; 1 pint grape tomatoes, quartered

Falafel Salad with Lemon-Tahini Dressing

4.7

(9)

9 Reviews

Deep-fried falafel can be a total grease bomb. But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results. Be sure to use dried, instead of canned, chickpeas in this healthy recipe—canned chickpeas add too much moisture.

EatingWell Test Kitchen

Updated on August 16, 2019

Cook Time:

50 mins

Total Time:

50 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Healthy Aging Healthy Immunity Healthy Pregnancy High Fiber High-Protein Low Added Sugars Low-Calorie Nut-Free Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

1 cup dried chickpeas
2 cups packed flat-leaf parsley, divided
¼ cup chopped red onion plus 1/4 cup thinly sliced, divided
2 cloves garlic
5 tablespoons extra-virgin olive oil, divided
3 tablespoons lemon juice, divided
1 tablespoon ground cumin
1 teaspoon salt, divided
5 tablespoons tahini
5 tablespoons warm water
6 cups sliced romaine lettuce
2 cups sliced cucumbers and/or radishes
1 pint grape tomatoes, quartered

Directions

Soak chickpeas in cold water for 12 to 24 hours.
Drain the chickpeas and transfer to a food processor. Add 1 cup parsley, chopped onion, garlic, 1 tablespoon oil, 1 tablespoon lemon juice, cumin and 1/2 teaspoon salt; process until finely and evenly ground. Shape into 12 patties (1 1/2 inches wide), using a generous 2 tablespoons each.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium. Cook the falafel until golden brown, 3 to 5 minutes. Turn, swirl in 1 tablespoon oil and cook until golden on the other side, 3 to 5 minutes more.
Meanwhile, whisk tahini, water and the remaining 2 tablespoons lemon juice, 1 tablespoon oil and 1/2 teaspoon salt in a large bowl. Transfer 1/4 cup to a small bowl. Add romaine and the remaining 1 cup parsley to the large bowl and toss to coat. Top with cucumbers and/or radishes, tomatoes, the sliced onion and the falafel. Drizzle with the reserved 1/4 cup dressing.

Nutrition Facts (per serving)

499	Calories
31g	Fat
45g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 3 falafel & 2 cups salad
Calories 499
% Daily Value *
Total Carbohydrate 45g	16%
Dietary Fiber 13g	47%
Total Sugars 10g
Protein 16g	31%
Total Fat 31g	40%
Saturated Fat 4g	21%
Vitamin A 9390IU	188%
Vitamin C 63mg	70%
Folate 358mcg	90%
Sodium 626mg	27%
Calcium 176mg	14%
Iron 7mg	40%
Magnesium 110mg	26%
Potassium 1024mg	22%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.