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Falafel is more than just a dish; it's a cultural icon that has transcended borders to become a beloved staple in kitchens around the world, especially among vegetarian and vegan communities. Originating from the Middle East, this deep-fried ball or patty made from ground chickpeas (or fava beans) is celebrated for its versatility. Whether served in a pita, on a platter with hummus, or as a star ingredient in a vibrant salad bowl, falafel offers a satisfying crunch and a burst of flavor that appeals to a variety of palates. In this article, we will explore how to create a crispy falafel salad bowl that not only delights the taste buds but also aligns with a healthy lifestyle.

Crispy Falafel Salad Bowl

Discover the deliciousness of a crispy falafel salad bowl, a vibrant dish that's perfect for anyone seeking a healthy meal. This recipe combines crunchy falafel, made from protein-packed chickpeas, with fresh greens, juicy tomatoes, and crunchy cucumbers. Topped with a creamy tahini dressing, it's not just tasty but also nutritious. Perfect for lunch or dinner, this salad bowl is a delightful way to enjoy a satisfying, plant-based meal that impresses. Join us as we guide you through the easy steps to create this flavorful dish!
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Ingredients
  

For the Falafel:

1 cup dried chickpeas (soaked in water overnight)

1 small onion, roughly chopped

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp baking powder

Salt and pepper to taste

Vegetable oil for frying

For the Salad:

4 cups mixed greens (spinach, arugula, romaine)

1 medium cucumber, diced

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1/2 cup radishes, thinly sliced

1 avocado, diced

1/4 cup feta cheese, crumbled (optional)

For the Dressing:

1/4 cup tahini

2 tbsp lemon juice

1 tbsp olive oil

1-2 tbsp water (to thin)

Salt and pepper to taste

Instructions
 

Prepare the Falafel: Drain the soaked chickpeas and add them to a food processor along with onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until coarsely ground but not a smooth paste. Scrape down the sides as necessary.

    Form the Falafel balls: Scoop about 2 tablespoons of the mixture and roll it into balls or patties. Place them on a tray lined with parchment paper.

      Fry the Falafel: In a large skillet, heat about 1 inch of vegetable oil over medium heat. Once hot, gently drop the falafel balls into the oil, cooking in batches until golden brown and crispy on all sides (about 3-4 minutes per side). Drain on paper towels.

        Make the Dressing: In a bowl, whisk together tahini, lemon juice, olive oil, water, salt, and pepper until smooth. Adjust the consistency with more water if needed.

          Assemble the Salad Bowl: In each serving bowl, start with a base of mixed greens. Top with cucumber, cherry tomatoes, red onion, radishes, and avocado. Add the crispy falafel on top.

            Dress the Salad: Drizzle the tahini dressing over the top of the salad bowl, then sprinkle with crumbled feta cheese if using. Serve immediately.

              Prep Time, Total Time, Servings: 25 min | 45 min | 4 servings