My Vegan Falafel Dish is great for lunch or for dinner. It’s a delicious Greek dish that is full of flavor, with roasted cherry tomatoes, Mediterranean falafel patties, quinoa, sliced cucumber and a sprinkle of pomegranate seeds. It was drizzled with vegan blue cheese dressing. This is a great fall salad.
Vegan Falafel Dish
1/2 Head of artisan lettuce, chopped
1 small cucumber, peeled and sliced
1/2 cup of cherry tomatoes
1/2 cup of plain quinoa, dry
Sprinkle of pomegranate seeds
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 Italian seasoning
3/4 Teaspoon of Himalayan salt
Pinch of cayenne
1/2 Teaspoon of baking soda
-Preheat the oven to 400F degrees.
-Roast tomatoes: On a baking sheet with parchment paper, add the cherry tomatoes. Drizzle with olive, Himalayan salt and pepper. Roast tomatoes for 20 minutes. Remove from the oven, set aside.
-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.
-Cut the vegetables and set aside.
-Remove falafels from the oven then prepare salad on your serving dish. Add the artisan lettuce, sliced cucumber and tomatoes to the plate.
-Add plain quinoa, sliced cucumbers and falafel patties. Sprinkle pomegranate seeds and top with a tahini dressing. Serve with warm flatbread. Enjoy!