Slaw Salad and Falafel Dish

Dinner, Lunch, Vegan

Slaw Salad and Falafel Dish is great for lunch or dinner.  It has a delicious, middle eastern flavor that is rich in antioxidants and fiber.

 


 

Slaw Salad and Falafel Dish

Ingredients:
1/2 medium head of purple cabbage, cored and sliced thin
1 -2 medium carrot, peeled and shredded
1 bunch of arugula, lightly chopped
Vegan cheese, crumbled
Falafel patties:
1 15 oz can of chickpeas, rinsed and drained
1/4 Cup of white onion, chopped
1 Clove of garlic, minced
1/2 Cup of fresh basil, chopped
1 Tablespoon of olive oil
2 Teaspoons of lemon juice
1 Teaspoon of smoked paprika
1 Teaspoon of Italian seasoning
3/4 Teaspoon of Himalayan salt
Pinch of cayenne
1/2 Teaspoon of baking soda
3 Tablespoons of oat flour
Directions:
-Preheat the oven to 400F degree
-Prepare falafels: Preheat the oven to 375F degrees. Line a baking sheet with parchment paper and set aside. Add the chickpeas, onion, garlic, olive oil, basil, lemon juice, smoked paprika, Italian seasoning and cayenne pepper to a food processor and pulse until combined. Don’t over process the mixture, it’s ok to have a few chunks of chickpea that will give the falafel texture. Add mixture to a bowl and mix in the baking soda and oat flour. This will help the mixture to hold together better.
-Scoop spoonfuls of the mixture out and form into small patties; you should have about 12 to 15. Place on a baking sheet with parchment paper and bake for 10 to 12 minutes. Turn the patties and bake for another 10-12 minutes or until falafel is golden and cooked through.
-Prepare quinoa according to directions on packaging.
-Remove falafels from the oven then prepare salad on your serving dish. Add the purple cabbage, shredded carrots, arugula and vegan feta cheese to the plate. Drizzle a little vinaigrette dressing. Add the falafel patties then serve with warm crusty bread. Enjoy!

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