Falafel Salad with Lemon Tahini Dressing
Difficulty : Super easy
Preparation time:
20m
Cooking time:
5m
This is a really simple and quick Falafel recipe, and serving it with a delicious salad with yummy tahini dressing instead of pitta keeps it nice and healthy without sacrificing flavour! The falafel is fried in a frying pan and not deep-fried so they are a lot healthier and lower calorie than traditional falafel. You won't be disappointed! xx
PS This recipe makes enough for 2 but just double it if you want to make for more people. They will also keep for a few days in the fridge if you want to prep extra and just finish them off in a pan another day.
Ingredients
For 2 people (
)
Recipe
- 1 handful(s) Fresh Coriander
- 1 Tin of Chickpeas
- 0.5 Fresh red chilli
- 25 grams Cashew nuts
- 25 grams Coconut cream
- 1 teaspoon(s) Ground Cumin
- 1 Garlic clove(s)
- 2 Lemon
- 1 tablespoon(s) Tahini Paste
- 2 teaspoon(s) Maple Syrup
- water
- Sea Salt
- Black Pepper
- Baby Salad leaves
- 1 Avocado
- 1 handful(s) Cherry tomato(es)
- 1 tablespoon(s) Almond flakes
Nutritional Facts (per serving)
- Kcal: 529 kcal
- Sugars (g): 7g
- Carbs: 40g
- Fat: 37g
- Saturated fat (g): 11g
- Proteins: 16g
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Directions
- To make the tahini lemon dressing, add the tahini, a few good squeezes of lemon juice, maple syrup and a pinch of sea salt and pepper to a food processor. Add about 4 tablespoons of water. Blend until smooth. If it's too thick, add some more water until runny. Taste and add more maple syrup or lemon if needed. Transfer to a jar.
- Give the food processor a quick rinse and then add the red chilli, garlic clove, juice of 1 lemon, cumin, creamed coconut, cashew nuts, fresh coriander and a good pinch of sea salt and pepper to food processor and blend together well. Scrape down the sides and keep blending until combined.
- Drain and rinse the chickpeas, and then add the chickpeas to the food processor and blend until combined well into the mixture.
- Transfer the mixture to a plate and then use your hands to shape into little falafel discs.
- Put a non-stick pan over a high heat and add 1 tbsp of olive oil.
- Cook for about 2 mins each side until golden brown and done.
- Meanwhile get the salad ready.
- Toast the flaked almonds in a dry pan until golden, remove quickly to a plate.
- Quarter the cherry tomatoes
- Chop the avocado into chunks
- Add the baby salad leaves to a large mixing bowl and toss with the avocado and tomatoes.
- Drizzle with a bit of the tahini dressing and mix gently to coat the salad lightly in the dressing.
- Serve some salad onto plates and top with some falafel, scatter over the toasted flaked almonds, drizzle with a bit of extra dressing and serve!
