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Baked Mini Falafel Salad
Imagine a dinner that’s not just tasty but also makes you feel good. Enter the Baked Mini Falafel Salad—a simple yet satisfying dish that’s easy to make and perfect for dinner.
Picture this: crunchy mini falafels, baked to golden perfection. No frying, just a quick 20 minutes in the oven. They’re like little flavor bombs waiting to explode in your mouth.
Now, let’s talk about the salad. It’s a mix of fresh greens—lettuce, spinach, and more. Toss in cherry tomatoes, cucumber slices, red onions, Kalamata olives, and crumbled feta cheese. It’s like a rainbow of colors on your plate.
But wait, there’s more! Drizzle a creamy tahini dressing over the salad and falafels. Tahini? It’s like a nutty sauce that adds a cool flavor to everything it touches.
Prep is a breeze. Just blend chickpeas, parsley, cilantro, and a few spices in a food processor. Roll them into tiny falafel balls and bake. In the meantime, chop up your salad buddies.
When the falafels are golden and the salad is ready, it’s showtime. Pile those mini wonders on top of the greens, and let the tahini dressing rain down.
Serve it up, and you’ve got a dinner that’s not only tasty but also packed with good stuff. It’s the kind of meal that leaves you feeling full and satisfied, without the fuss. So, if you’re up for a tasty adventure that won’t stress you out, the Baked Mini Falafel Salad is your go-to.
Baked Mini Falafel Salad
This quick and flavorful recipe features baked mini falafel atop a vibrant salad blend. The Middle Eastern-inspired dish is complemented by a creamy tahini dressing, delivering a healthy and satisfying dinner in just 50 minutes. Customize your salad and enjoy the perfect blend of heartiness and deliciousness.
Equipment
- Food processor
- Baking Sheet
- Mixing bowls
- Oven
Ingredients
For the Baked Mini Falafel:
- 1 can (15 oz) chickpeas drained and rinsed
- ½ cup fresh parsley chopped
- ¼ cup fresh cilantro chopped
- 1 small onion chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon baking powder
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Salad:
- Mixed salad greens lettuce, spinach, arugula, etc.
- Cherry tomatoes halved
- Cucumber sliced
- Red onion thinly sliced
- Kalamata olives pitted
- Feta cheese crumbled
For the Tahini Dressing:
- ¼ cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic minced
- Salt and pepper to taste
- Water as needed to reach desired consistency
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Falafel Mixture: In a food processor, combine chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, salt, and pepper.
- Pulse until the mixture reaches a coarse texture.
- Form Mini Falafel: Scoop out tablespoon-sized portions and form them into mini falafel balls.
- Place the falafel on a greased or parchment-lined baking sheet.
- Bake the Falafel: Drizzle the falafel with olive oil.
- Bake in the preheated oven for 20 minutes or until golden brown, turning halfway through.
- Prepare the Salad: In a large bowl, toss together the mixed salad greens, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
- Make the Tahini Dressing: In a small bowl, whisk together tahini, olive oil, lemon juice, minced garlic, salt, and pepper.
- Add water gradually until the dressing reaches your desired consistency.
- Assemble the Salad: Place the baked mini falafel on top of the salad.
- Drizzle with Tahini Dressing: Drizzle the tahini dressing over the salad and falafel.
- Serve: Serve the baked mini falafel salad immediately, allowing the flavors to meld.
Notes
- Make a larger batch of falafel and freeze the excess for quick and easy meals later.
- Customize the salad ingredients based on your preferences.
- You can also serve the salad with a side of pita bread or hummus for a more substantial meal.
