Vegan Falafel Salad

Dinner, Lunch, Vegan

I made this delicious Vegan Falafel Salad for lunch recently.  I crushed some chickpeas and combined them with cilantro and parsley, along with some other herbs and spices.  By lightly sautéing my falafel patties in olive oil they came out with a slightly crunchy texture and a rich and savory flavor.  You have to try this recipe!

I love to buy my fresh veggies from Whole Foods MarketWegmans and Sprouts Farmers Market.  Their selection is outstanding.  If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.  For example, I used this really cool Cookie Scooper when making my falafel balls.

Vegan Falafel

2 (15 oz.) cans of garbanzo beans, drained
1/2 Red onion, roughly chopped
2 Cloves of garlic, minced
1/2 Cup of loosely packed fresh parsley
1/2 Cup of loosely packed fresh cilantro
2 Teaspoons of smoked paprika
1 Teaspoon of chili powder
1 Teaspoon of Italian seasoning
3 Tablespoons of gluten free all-purpose flour
Himalayan salt and pepper, as desired
3-4 Tablespoons of olive oil for the pan

-Add the onion, garlic, parsley, cilantro, chili powder, smoked paprika, Italian seasoning, Himalayan salt and pepper to a food processor.
-Then process for about a minute, scraping down the sides as needed to make sure everything is minced well.
-Then add the garbanzo beans and process for about 2 minutes until the beans are chopped and the mixture becomes almost a paste. Then add the falafel mixture to a medium bowl and mix in flour until completely combined.
-Use a tablespoon cookie scoop to create the uniform balls of falafel onto a baking sheet with parchment paper. Refrigerate the falafel balls for about 20 minutes. While the falafel is chilling you can prepare tahini sauce or a sauce of your choice. Then refrigerate until ready to serve.
-Lightly oil your hands with oil. Gently press each refrigerated falafel ball between your palms, firming flat discs.
-Heat 1-2 tablespoons of olive oil in a cast iron pan over medium heat. Add enough oil that the entire bottom of the pan is coated in a thin layer of olive oil. Cook falafel in batches of about 7-8 at a time depending on the size of your pan.
-Then cook each side for about 2-3 minutes or until a dark golden brown crust forms. Transfer to a paper towel-lined baking sheet and continue cooking remaining falafel. Make sure to oil the pan again before adding the next batch. Serve with a salad. Add lettuce, tomato, red onion, cucumber and vegan feta cheese. Top with a tahini sauce. Also serve with pita bread and enjoy!



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