Falafel Salad With Tahini Dressing

Falafel Salad With Tahini Dressing Recipe

By Earth of Maria

🔪Prep Time: 5 mins

👩‍🍳Cook Time: 25 mins

Ingredients

1 can tinned chickpeas, (about 1.5 cups or 240g)

1 medium onion, chopped

juice of 1 lemon

1/2 cup spinach, chopped

1 clove garlic, minced

1/4 cup coriander

1 tbsp tahini

2 tbsp brown rice flour

2 tbsp tahini

juice of 1 lemon

1 tbsp tamari

1/2 tsp black pepper

2 tbsp water

5 oz mushrooms, chopped

1.5 cups spinach, chopped

5 oz cherry tomatoes

1/2 large cucumber

1 large avocado

Instructions

1Preheat oven to 200 degrees C/390 degrees F.

2Add the chickpeas, onion, lemon juice, spinach, garlic, coriander, tahini and brown rice flour to a blender or food processor. Blend until smooth, adding a couple of tbsps of water if it is too dry.

3Roll the dough into 8 even-sized spheres and place them on a sheet of baking paper. Bake for 25 minutes, or until crispy.

4Meanwhile, add the mushrooms to a non-stick frying pan and sauté for around 5 minutes, until they cook down. At the same time, prepare the dressing by whisking together the tahini, lemon juice, tamari, black pepper and water.

5Once the falafels are ready, mix together the salad ingredients (mushrooms, spinach, cherry tomatoes, cucumber and avocado) and serve with the falafel and tahini dressing. Store the dressing separately from the salad if you are meal prepping this dish. The falafel lasts in the fridge for up to 5 days.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.