Falafel Salad With Lemon Tahini Dressing

Jennifer Iserloh
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Serves 4 (16 falafel)

½ cup old-fashioned oats
1 tsp baking powder
1 cup canned chickpeas, drained and well-rinsed under cold running water
2 cups chopped kale
¼ cup parsley leaves
¼ cup fresh cilantro
1 tsp cumin
¼ tsp salt
Juice of one lemon
3 Tbsp prepared sesame tahini
2 Tbsp water
½ tsp dried oregano
5 oz. baby spinach leaves (about 6 cups)
1 large cucumber
¼ cup fresh mint leaves

Place oats and baking powder in a food processor and pulse until a fine flour forms. Add chickpeas, kale, parsley, cilantro, cumin and salt. Pulse until a chunky mixture forms. Form chickpea mixture into 4-inch-wide falafel patties and transfer to a plate. Refrigerate for 30 minutes.

Preheat oven to 400ºF. Heat a large skillet over medium high heat and add the olive oil. Cook falafel, in batches if necessary, 2 to 3 minutes, turning once until both sides are golden and falafel are firm. Slide skillet into the oven and bake 10 minutes until falafel are cooked through.

To make the salad, place lemon juice, tahini, water and oregano in a large bowl. Whisk until smooth. Add spinach, cucumber and mint and toss to coat. Serve immediately with the falafel.

Nutrition facts (per serving): calories 315, fat 12 g (sat. fat 1.5 g), cholesterol 0 mg, protein 12 g, carbohydrates 42 g, sodium 631 mg

Recipe courtesy of Jennifer Iserloh, the Skinny Chef.

April 2013