Crispy Falafel Salad Bowl

When preparing falafel, avoiding common mistakes can significantly enhance your dish's quality. Here are key pitfalls to watch out for:

Indulge in the vibrant flavors of the Crispy Falafel Salad Bowl, a delightful fusion of crunchy falafel and fresh veggies. This wholesome dish features chickpeas packed with protein and fiber, complemented by a medley of colorful vegetables like cucumbers and cherry tomatoes. Drizzled with a creamy tahini dressing, it's not just delicious but also nutritious. Perfect for lunch or dinner, this salad bowl is sure to satisfy both your taste buds and your health goals!

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Ingredients

For the Falafel:

1 cup dried chickpeas, soaked overnight in water

1 small onion, roughly chopped

2 cloves garlic, minced

1/4 cup fresh parsley, finely chopped

1/4 cup fresh cilantro, finely chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon baking powder

Salt and pepper, to taste

Oil for frying (suggest vegetable oil or light olive oil)

For the Salad:

4 cups mixed greens (consider a combination of spinach, arugula, and romaine lettuce)

1 cup cherry tomatoes, halved

1/2 cucumber, diced

1/4 red onion, thinly sliced

1/4 cup radishes, thinly sliced

1/4 cup feta cheese, crumbled (optional for extra flavor)

For the Tahini Dressing:

1/4 cup tahini (sesame paste)

2 tablespoons fresh lemon juice

1 clove garlic, minced

Water, to thin the dressing as needed (approximately 2-4 tablespoons)

Salt, to taste

Instructions

Prepare the Falafel Mixture:

- Begin by draining and rinsing the soaked chickpeas. In a food processor, combine the chickpeas, chopped onion, minced garlic, parsley, cilantro, ground cumin, ground coriander, baking powder, salt, and pepper. Pulse the mixture until a coarse paste forms, scraping down the sides of the bowl as necessary. Take care not to over-process; a bit of texture in the mixture provides better flavor and bite.

Shape the Falafel:

- With clean hands or a small scoop, form the falafel mixture into small balls or patties, roughly 1 to 1.5 inches in diameter. Lay the formed falafel on a tray or plate.

Fry the Falafel:

- In a deep skillet or pot, heat sufficient oil over medium heat, bringing it to about 350°F (175°C). Once the oil is hot, gently add the falafel balls in batches, making sure not to overcrowd the pan. Fry each batch until they are golden brown and crispy, approximately 4-5 minutes per side. Once cooked, remove them from the oil and drain on paper towels to remove excess oil.

Make the Tahini Dressing:

- In a medium bowl, whisk together the tahini, fresh lemon juice, minced garlic, and salt. Gradually add water, mixing until you achieve your desired dressing consistency (ranging from creamy to pourable). Adjust the seasoning, adding more salt if needed.

Assemble the Salad Bowl:

- In a large serving bowl or individual bowls, create a base with mixed greens. Layer on the halved cherry tomatoes, diced cucumber, sliced radishes, and red onion. Arrange the crispy falafel on top, and if desired, finish with a sprinkle of crumbled feta cheese.

Drizzle with Dressing:

- Generously drizzle the tahini dressing over the assembled salad. For a more integrated flavor, you can toss the salad lightly to combine the ingredients.

Serve and Enjoy:

- Serve the salad bowls immediately while the falafel is warm and crispy for the best experience!

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

- Presentation Tips: Consider serving the salad in a large wooden bowl for a rustic look or in individual bowls to create a personal dining experience. Garnish with extra herbs or lemon wedges for a pop of color.