Vegan Falafel Salad

Name: Vegan Falafel Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 1 package falafel mix (6 ounce); 1 lb mixed greens; 3 cup Baby Spinach; 2 cup grape tomatoes; 2 tbsp olive oil; 2 tsp olive oil; 3 garlic cloves; 0.5 cup tahini paste; 2 tsp apple cider vinegar; 0.5 tsp salt; fresh black pepper; 2 tbsp lemon juice; 0.25 tsp paprika; 2 tsp dried dill weed; 0.5 cup cold water

A Lebanese salad of mixed greens, spinach and grape tomatoes, seasoned with paprika.

40 min · Serves 4 · Medium

Method

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Time: Prep 25 min · Cook 15 min · 40 min total
Difficulty: medium

1
For the dressing, heat the 2 tsp of oil in a small saucepan over medium heat and add the garlic. Lightly cook until fragrant, then remove from heat.
2
Put everything but the water into the food processor and blend until smooth. Slowly add the water until you reach your desired thickness/thinness. Scrape into an airtight container and let it sit in the fridge for at least 30 minutes before serving.
30 min
3
Prepare the falafel mix and roll into balls or little patties. Cook in canola or vegetable oil until browned all over. Remove from the pan and drain on a thick paper towel to get rid of excess oil.
4
Arrange the greens on a plate and top with falafel patties, tomatoes, and drizzle on the tahini dressing.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Balsamic vinegar is alcohol-derived, so this recipe uses apple cider vinegar.