Falafel Salad

Name: Falafel Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 454 grams chickpeas (garbanzo beans), rinsed and drained; 473 milliliters chopped cucumber (about 2); 59 milliliters dry breadcrumbs; 1 large egg; 2 Tbsps all-purpose flour; 237 milliliters fresh parsley leaves; 2 larges garlic cloves, quartered; 118 milliliters chopped green onions (about 4); 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 Tbsp fresh lemon juice; 1 Tbsp olive oil, divided; 118 milliliters chopped red onion; 283 grams chopped romaine lettuce; 0 teaspoons salt; 4 servings Tahini Sauce; 237 milliliters chopped tomato (about 1 large)

Falafel Salad is a dairy free recipe with 4 servings. This main course has 317 calories, 13g of protein, and 16g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. It is a reasonably priced recipe for fans of middl eastern food. If you have lemon juice, tahini sauce, onion, and a few other ingredients on hand, you can make it. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Process first 10 ingredients in a food processor until smooth, scraping down sides as needed. Form mixture into 12 (2-inch) patties about 1/2-inch thick. Dredge patties in flour, shaking off excess.

Ingredients you will need

All Purpose Flour