Quick And Easy Falafel Salad Recipes

DECONSTRUCTED FALAFEL SALAD

Deconstructed Falafel Salad image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 tablespoon dried oregano
2 teaspoons dried thyme
1 teaspoon ground cumin
1 teaspoon kosher salt
One 19-ounce can chickpeas, rinsed, drained and patted dry
2 tablespoons olive oil
1/2 cup fresh parsley leaves
1/2 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons tahini paste
2 small cloves garlic, minced (about 1 1/2 teaspoons)
4 cups chopped romaine lettuce (about 1 head)
1 large tomato, diced
1 medium cucumber, seeded and diced
1 tablespoon toasted white sesame seeds
Hot sauce, for serving, optional

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large bowl, mix together the oregano, thyme and cumin with 1/2 teaspoon of the salt. Add the chickpeas and then the olive oil, and toss until the chickpeas are evenly coated with the spice mixture. Spread the chickpeas out onto the baking sheet and bake for 20 minutes.
Add the parsley leaves to the bowl where the chickpeas were tossed. Gently stir the parsley leaves so they are coated with the leftover oil and spices and set aside.
While the chickpeas are cooking, whisk together the yogurt, lemon juice, tahini, garlic and remaining 1/2 teaspoon salt in a medium bowl. Refrigerate until ready to serve.
Remove the baking sheet from the oven, sprinkle the parsley leaves on top of the chickpeas and cook for another 10 minutes. (Try to avoid the parsley touching the parchment paper, as it is more likely to burn this way.)
To serve: On a large platter, put down a layer of the chopped lettuce and top with the tomatoes and cucumbers. Scatter the crispy chickpeas over the top of the salad. Drizzle the yogurt and tahini dressing over top of the chickpeas, sprinkle with the sesame seeds and serve with hot sauce on the side if desired.

Nutrition Facts : Calories 370 calorie, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 1 milligrams, Sodium 861 milligrams, Carbohydrate 47 grams, Fiber 15 grams, Protein 16 grams, Sugar 11 grams

QUICK AND EASY FALAFEL RECIPE

Quick and Easy Falafel Recipe image

This easy falafel recipe contains very few ingredients, which cuts down on preparation time, ideal for those who want an easier version of falafel.

Provided by Saad Fayed

Categories Lunch Side Dish Entree Appetizer

Time 15m

Number Of Ingredients 10

Ingredients

1 (15-ounce) can chickpeas (drained and rinsed)
1 tablespoon garlic (minced)
1 medium onion (finely chopped)
2 tablespoons fresh parsley (finely chopped)
1 teaspoon coriander
3/4 teaspoon cumin
1/2 teaspoon salt
Pepper (to taste)
2 tablespoons flour
3 cups canola or vegetable oil (or amount needed for frying)

Steps:

Gather the ingredients.
Combine chickpeas, garlic, onion, parsley, coriander, cumin, salt, and pepper (to taste) in a medium bowl. Add 2 tablespoons of flour and combine well.
Mash chickpeas, making sure ingredients are thoroughly mixed together and mixture binds easily when shaped into a ball. (Alternatively, combine ingredients in a food processor. Pulse, then process, scraping down bowl occasionally with a silicone spatula, until mixture is mostly smooth, about 1 minute.) Add an extra tablespoon of flour if mixture is too sticky. The result should be a thick paste.
Form mixture into pingpong-sized balls. Slightly flatten.
Add oil to a large skillet and heat over medium-high until oil shimmers. Shallow-fry falafel in batches to avoid crowding pan, 2 to 5 minutes per batch, flipping when browned on one side and adding more oil, if needed. Remove from skillet and drain on paper towels. Serve falafel by itself, or with warm pita bread with veggies, or tahini sauce.

Nutrition Facts : Calories 934 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 9 g, Protein 11 g, SaturatedFat 6 g, Sodium 608 mg, Sugar 6 g, Fat 85 g, ServingSize 2 Portions (2 Servings), UnsaturatedFat 0 g

QUICK AND EASY FALAFEL SALAD

Quick and Easy Falafel Salad image

Light summer fare with a Middle Eastern touch. Fresh seasonal or regional vegetables can be substituted. For a more authentic flavor, double the garlic and/or cumin. Falafel can be cooked ahead of time and refrigerated.

Provided by MATTHEWF335

Categories Grain Salads

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

3 ounces dry falafel mix
½ cup olive oil for frying
1 medium cucumber, chopped
2 medium tomatoes, chopped
1 small onion, chopped
1 large green bell pepper, chopped
1 stalk celery, chopped
2 large carrots, chopped
1 ½ cups reduced fat Ranch dressing
½ teaspoon garlic powder
½ teaspoon ground cumin
1 head romaine lettuce, torn

Steps:

Prepare the falafel mix according to package directions. Heat the oil in a skillet over medium-high heat. Shape the prepared falafel mix into 1/2-inch rounds. Place in the skillet in batches, and fry until evenly browned. Drain on paper towels.
In a large bowl, mix the falafel, cucumber, tomatoes, onion, green bell pepper, celery, and carrots. In a separate bowl, mix the Ranch dressing, garlic powder, and cumin. Toss with the salad to coat. Serve over lettuce.

Nutrition Facts : Calories 383.8 calories, Carbohydrate 35.3 g, Cholesterol 25.2 mg, Fat 24.6 g, Fiber 8.5 g, Protein 10.3 g, SaturatedFat 2.2 g, Sodium 1304.4 mg, Sugar 12.8 g

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