Falafel Bowl with Lemon Tahini Dressing

Vegan

This baked falafel is super easy, full of flavor and a really healthy, protein-filled vegan lunch.

Falafel Bowl with Lemon Tahini Dressing

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Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Servings 4

Ingredients
  

Falafel

  • 4 cloves garlic
  • 1 small red onion cut into chunks
  • 1½ cups dried chickpeas soaked overnight in the refrigerator, drained
  • ½ cup fresh flat-leaf parsley
  • ½ cup fresh cilantro
  • 3 tbsp olive oil
  • ½ tsp ground cumin
  • ½ tsp Za’atar Tip: If you can’t find this Middle Eastern spice mix, you can use ¼ tsp each dried thyme and oregano.
  • ¼ tsp ground coriander
  • ¼ tsp ground cayenne pepper
  • 1½ tsp sea salt
  • 6 cups romaine lettuce or salad greens
  • ¼ head red cabbage thinly sliced
  • 1 cucumber thinly sliced
  • 1 pint cherry tomatoes halved
  • sea salt to taste

Dressing

  • 1/2 cup tahini
  • 1/2 cup fresh lemon juice
  • 1 tbsp olive oil

Instructions
 

  • Preheat oven to 375°F and line a baking sheet with parchment paper.
  • Prepare falafel: Place garlic in a food processor and pulse to chop. Add onion and pulse to chop. Add soaked chickpeas, parsley, cilantro, oil, cumin, Za’atar, coriander, cayenne and salt. Process until smooth, stopping to scrape down sides of bowl as needed.
  • Take 2 to 3 tbsp of mixture, roll it into a ball and then pat it flat; place on prepared baking sheet. Repeat with remaining mixture. Bake for about 25 minutes, flipping halfway through, until golden.
  • Meanwhile, make dressing: In a small bowl, combine tahini, lemon juice, oil and ¼ cup water, or as needed, adding water a bit at a time to get desired consistency. Season with salt.
  • To a large bowl or platter, add lettuce. Top with falafel patties, cabbage, cucumber and tomatoes. Drizzle dressing over top or serve alongside.
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