Deep-fried falafel can be a total grease bomb.
But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results.
ThisFalafel Salad with Lemon-Tahini Dressingis a great Meatless Monday optionor for any other day of the week.
We love the simplicity of this recipe, which is loaded with flavor and nutrition.
The falafel patties become crispy on the outside but remain tender on the inside.
Keep reading for expert tips, including what to serve with this falafel salad.
Drain the 1 cup of chickpeas and transfer to a food processor.
Shape into 12 patties (1 1/2 inches wide), using a generous 2 tablespoons each.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.
Reduce heat to medium.
Cook the falafel until golden brown, 3 to 5 minutes.
Transfer 1/4 cup to a small bowl.
Add 6 cups romaine and the remaining 1 cup parsley to the large bowl and toss to coat.
Top with 2 cups sliced cucumbers and/or radishes, 1 pint tomatoes, the sliced onion and the falafel.
Drizzle with the reserved 1/4 cup dressing.
Frequently Asked Questions
Absolutely.
you’re able to make the dressing a week in advance.
But they’re good at room temperature too.
But if you want to add protein, kebabslamb, chicken or beefwould work exceptionally well.
Some of our favorite recipes includeMojito-Marinated Chicken Kebabs,Tandoori Chicken KebabsandGrilled Beef & Vegetable Kebabs.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
