Hi, I’m Laura. Today, we’re going to make falafel salad recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Falafel Salad Recipe
Falafel Salad is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Falafel Salad is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have falafel salad using 26 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Falafel Salad:
- Take For the Falafel:
- Make ready 1/2 cup dry (uncooked) chickpeas
- Take 1/2 cup dry (uncooked) fava beans
- Make ready 1 teaspoon kosher salt
- Prepare 1/4 cup mint leaves
- Prepare 3/4 cup flat-leaf parsley leaves
- Make ready 1 small jalapeño, ribs and seeds removed and coarsely chopped
- Get 2 garlic clove, minced
- Make ready 1/2 cup chopped yellow onion
- Get 1 tablespoon sesame seeds
- Take 1 teaspoon baking soda
- Make ready Vegetable oil, for frying (about 3 cups)
- Get For the salad:
- Make ready 1 head red leaf lettuce, torn
- Get 1 head green leaf lettuce, torn
- Get 1/4 head large red cabbage, shredded
- Take 2-3 cucumber, sliced
- Take Baby strawberries (optional)
- Get Fresh mint, cilantro and parsley
- Take For Tahini dressing:
- Get 1/2 cup raw tahini
- Prepare 1/2 cup fresh lemon juice
- Get 1 clove garlic
- Prepare 1/4 teaspoon onion powder
- Take 1/2 teaspoon sea salt
- Make ready 1/4 cup water, or more for desired consistency
Instructions to make Falafel Salad:
- 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 Tahini dressing combine all of the ingredients in a blender, and blend until smooth and creamy. Add more water to thin, if desired. It will thicken up when its chilled!
So that’s going to wrap it up for this distinctive dish falafel salad recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
