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Loaded Falafel Salad

Author: Gaby Dalkin

Ingredients

For the Falafel

  • 1/2 cup dry uncooked chickpeas
  • 1/2 cup dry uncooked fava beans
  • 1 teaspoon kosher salt
  • 1/4 cup mint leaves
  • 3/4 cup flat-leaf parsley leaves
  • 2/3 cup cilantro leaves
  • 1 small jalapeño ribs and seeds removed and coarsely chopped
  • 2 garlic clove minced
  • 1/2 cup chopped yellow onion
  • 1 tablespoon sesame seeds
  • 1 teaspoon baking soda
  • Vegetable oil for frying (about 3 cups)

For the Salad:

  • 1 head red leaf lettuce torn
  • 1 head green leaf lettuce torn
  • ¼ head large red cabbage shredded
  • 2-3 Persian cucumber sliced
  • 1 pint cherry tomatoes halved
  • Baby strawberries optional
  • Fresh mint cilantro and parsley`

For the Dressing:

  • 3/4 cup greek yogurt
  • 1/3 cup tahini
  • 1 teaspoon kosher salt
  • 2 garlic cloves minced
  • Juice of 1 lemon
  • water to thin out the sauce

Instructions

  • In a medium bowl, cover the chickpeas and fava beans with water and soak them overnight.
  • After soaking, drain the chickpeas and fava beans and pat them dry. Place them into a food processor, with a teaspoon of salt and process until they resemble a coarse crumb. Add the mint, parsley, cilantro, jalapeño, garlic, onion, and sesame seeds and pulse until everything is finely ground and the mixture is a fine, web crumb. Transfer the mixture to a bowl, stir in the baking soda, and chill for at least 30 minutes.
  • Heat the oil in a heavy bottom saucepan. Using a small ice cream scoop, pack the falafel mixture tightly into the scoop and form balls, slightly smaller than a golf ball. Carefully drop the balls into the hot oil, and fry a few at a time until golden brown, making sure to flip them over as soon as they are brown on one side. Using a slotted spoon, remove the falafel from the oil to a paper towel-lined plate and let cool and excess oil drip off. Repeat process with the remaining falafels.
  • In a large bowl, combine the lettuces, cabbage, cucumber, tomatoes and fresh herbs. Add the falafel on top and serve with the dressing on the side.

To make the dressing - combine all the ingredients in a bowl and whisk together. Add water to thin out the sauce and turn it into a pourable dressing. Adjust salt as needed.