Mediterranean salad with Falafel
Stuck in a salad rut? Try this Mediterranean salad with baked falafel. Switch it up with this plant-based protein and healthy vegetarian recipe.
Servings: 4 servings
- 1 Cup chickpeas canned
- ¾ Cup onion chopped
- 3 Tbsp fresh parsley chopped
- 1 Tbsp fresh cilantro chopped
- 3 Garlic cloves
- 1 Tsp cumin
- 5 Tbsp flour
- 4 Cups mixed greens
- ½ Cup cherry tomatoes quartered
- ½ Cup kalamata olives
- ¼ Cup feta cheese crumbled
- 1 Avocado sliced
- Fresh parsley and cilantro for garnish
Add all the ingredients except the flour to a food processor and pulse until blended but not yet pure.
Add the flour and pulse until a dough is formed. Refrigerate for 1 hour.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
With the help of a spoon form small balls, around the size of a golf ball. Place in the baking sheet.
Brush the tops with olive oil and bake for 25 minutes or until golden. Remove from oven.
Prepare the creamy dressing. In a small bowl whisk together the Greek yogurt with tahini, add lemon juice and mix until well incorporated.
Assembly the salad. Start with a bed of greens, arrange the cherry tomatoes, kalamata olives, and avocado. Crumble feta cheese and top with baked falafel. Decorate with fresh parsley and cilantro.
Drizzle with the mediterranean creamy dressing and serve.
Additional ingredients you can add:
- chicken, lamb, or pork if you don't want it to be vegetarian
Full recipe: 4 green, 2/3 red, 3 yellow, 2 blue, 4 orange, 12 tsps.
Per serving: 1 green, trace red, 3/4 yellow, 1/2 blue, 1 orange, 3 tsps.
Tip: If you want more red, add some chicken to this recipe.
Serving: 1serving | Calories: 343kcal | Carbohydrates: 34g | Protein: 13g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 403mg | Potassium: 658mg | Fiber: 9g | Sugar: 6g | Vitamin A: 965IU | Vitamin C: 30.6mg | Calcium: 149mg | Iron: 3.5mg