Veganfalafelsalad Recipes

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VEGAN FALAFEL SALAD



Vegan Falafel Salad image

I decided I wanted to cut out some carbs but keep the taste of Falafel, so instead of stuffing it in a pita, I made it into a huge salad! And it was hit! I got the recipe for the dressing from the PPK, only change was that I added dill casue it's awesome.

Provided by tendollarwine

Categories     Salad Dressings

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 (6 ounce) package falafel mix, prepared (Near East is my favorite)
1 lb mixed greens
3 cups Baby Spinach
2 cups grape tomatoes, halved
2 tablespoons olive oil
2 teaspoons olive oil
3 garlic cloves, minced
1/2 cup tahini paste
2 teaspoons balsamic vinegar
1/2 teaspoon salt
fresh black pepper
2 -3 tablespoons lemon juice (juice of one lemon)
1/4 teaspoon paprika
2 teaspoons dried dill weed
1/2 cup cold water

Steps:

  • 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.
  • 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.
  • 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.
  • Arrange the greens on a plate and top with falafel patties, tomatoes, and drizzle on the tahini dressing.

Nutrition Facts : Calories 285.8, Fat 25.5, SaturatedFat 3.6, Sodium 352, Carbohydrate 12.4, Fiber 4.3, Sugar 0.5, Protein 6.7

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