Falafel Salad
Ingredients (Makes 10 patties):
1 can chickpeas, drained
1/2 cup sesame seeds
1 handful (~1/2 cup) parsley leaves
1 handful (~1/2 cup) cilantro leaves
1 large carrot, peeled and chopped
1 jalapeño, halved and seeds removed
1/4 cup all-purpose flour
1/2 tsp ground cumin powder
1/4 tsp each of salt and pepper
~1/4 cup avocado oil for cooking
1 head romaine lettuce, chopped (or other favorite salad greens)
1 English cucumber, sliced
Green tahini sauce for dressing
Instructions:
Combine chickpeas, sesame seeds, parsley, cilantro, carrot, jalapeño, flour, cumin powder, salt and pepper into a food processor. Pulse until well combined.
Use your hands or an ice cream scoop to form the falafel into balls or patties. I made 10 ~1/4 inch patties.
Heat avocado oil in a med/large non-stick skillet. When hot, add half of the patties (so the patties have enough room to cook). Cook for ~2-3 minutes on each side to get a nice brown color. Then cover the skillet with a lid, reduce the heat to low and cook for another 5 minutes. Cook the next batch of falafel in the same manner.
Serve with salad greens, cucumber slices, toasted pita (optional) and green tahini sauce as dressing. Enjoy!
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