Falafel Salad - Hello everybody, it's John, welcome to my recipe site. Today, we're going to prepare a distinctive dish, falafel salad. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
Falafel Salad has become the favorite food menus that are now being sought by a lot of people throughout the internet. If you are the individual who wants the recipe information, then this is actually the right website page. We convey the steps to how cooking together with the ingredients needed. Make sure you also display related videos as additional information.
To get started with this particular recipe, we must first prepare a few ingredients. You might cook Falafel Salad using 26 ingredients and 5 steps. Here is how you cook that.
Ingredients of Falafel Salad
- Get of For the Falafel:.
- Get 1/2 cup of dry (uncooked) chickpeas.
- Prepare 1/2 cup of dry (uncooked) fava beans.
- Get 1 teaspoon of kosher salt.
- Prepare 1/4 cup of mint leaves.
- Take 3/4 cup of flat-leaf parsley leaves.
- You need 1 of small jalapeño, ribs and seeds removed and coarsely chopped.
- Make ready 2 of garlic clove, minced.
- Get 1/2 cup of chopped yellow onion.
- Take 1 tablespoon of sesame seeds.
- You need 1 teaspoon of baking soda.
- Take of Vegetable oil, for frying (about 3 cups).
- Get of For the salad:.
- It's 1 head of red leaf lettuce, torn.
- You need 1 head of green leaf lettuce, torn.
- Get 1/4 head of large red cabbage, shredded.
- Prepare 2-3 of cucumber, sliced.
- Get of Baby strawberries (optional).
- Make ready of Fresh mint, cilantro and parsley.
- Prepare of For Tahini dressing:.
- You need 1/2 cup of raw tahini.
- It's 1/2 cup of fresh lemon juice.
- Take 1 clove of garlic.
- Get 1/4 teaspoon of onion powder.
- Take 1/2 teaspoon of sea salt.
- Take 1/4 cup of water, or more for desired consistency.
Falafel Salad instructions
- 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 it's chilled!.
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