"These Middle Eastern chickpea balls are so meaty and satisfying, I feel like I could eat them every day! One of my favorite ideas for how to eat them is this falafel salad. Make a batch of my baked falafel, then layer them with crunchy veggies and top with a creamy, zingy tahini dressing. You can also use purchased frozen falafel, or even repurpose takeout leftovers! This one is a massive hit with my family."
"Falafel is a Middle Eastern ball of chickpeas, herbs and spices that's deep fried. It's most often served as an appetizer with dip, or in a pita as a falafel sandwich. But an alternative way to eat it is deconstructed, in a salad! It makes a satisfying vegan and gluten free dinner idea, served in a big bowl with a creamy sauce or dressing. Here's what you'll need for this falafel salad recipe:"
The recipe pairs crispy baked falafel with crunchy vegetables and a creamy, zingy lemon-tahini dressing for a Mediterranean-style meal. Falafel can be baked, fried, or substituted with frozen or leftover takeout for convenience. The salad features English cucumber for mild flavor and olives to add briny depth. The bowl serves as a satisfying vegan and gluten-free dinner or meal-prep option. Reader feedback praises the falafels as crispy outside and soft inside, and notes the tahini dressing becomes perfectly balanced when combined with the salad. Parsley or cilantro can be adjusted to taste.
Read at A Couple Cooks
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