Makes 4 servings
This past Saturday was National Falafel Day, so let’s celebrate with this Falafel Salad! These simple falafels are a great way to add plant protein into your everyday diet. I’m all for meat, but sometimes you crave something that feels lighter, especially in the summer months. These falafels are filled with herbs, so they taste herbaceous and rich, while still feeling light and delicious.
1 1/2 cups dried chickpeas
1 large shallot, chopped
4 garlic cloves, smashed and peeled
1 teaspoon lemon zest
1 teaspoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1 cup parsley stems and leaves, roughly chopped
1 cup cilantro stems and leaves, roughly chopped
1/4 cup dill stems and fronds, loosely packed
Avocado oil for drizzling
In a large bowl add the chickpeas and cover completely with water. Allow to soak for 12-24 hours. Drain and pat dry.
In the bowl of a food processor add chickpeas, shallot, garlic, lemon zest, cumin, coriander, salt, peppers, and herbs. Process until chunky and just comes together.
Using a 2 tablespooon scoop, form into 16 patties and place onto a rimmed baking sheet lined with parchment. Refrigerate for about 1 hour or until firm.
Preheat oven to 425°. Generously drizzle avocado oil over the falafels and bake for 15 minutes, turn over and bake for 12 minutes more.
1 (5-ounce) container arugula
1 cup halved cherry or grape tomatoes
1/2 cup crumbled feta cheese
1 English cucumber, thinly sliced
6 radishes, sliced thinly
1 (8-ounce) container good quality hummus
Greek Dressing (recipe follows)
In a large bowl, toss together arugula, tomatoes, feta, cucumber and radishes until combined. Divide the 0hummus among 4 plates or bowls, top with salad mixture and falafels. Drizzle with the Greek Dressing.
1/4 cup red wine vinegar
1 teaspoon honey
1 ½ teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
1/4 teaspoon dried oregano
1 clove garlic, minced finely
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
In a small bowl whisk all ingredients together until combined. Cover and refrigerate for up to 10 days.