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.