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Gluten Free Falafel Salad

Gluten-Free Falafel Salad w/ Lemon-Tahini Dressing

Course Salad
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 large salads
Author Edited Kitchen

Ingredients

For the falafel

  • 1 can 15 oz chickpeas (garbanzo beans)
  • 5 cloves garlic crushed
  • 1/4 cup diced onion
  • 1/4 cup organic quinoa flour
  • 2 tbsp parsley
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tsp coriander
  • 1/2 tsp sea salt
  • 1 tsp pepper
  • Olive oil for drizzling

For the Lemon-Tahini Dressing

  • Juice from 1-2 large lemons
  • 1/3 cup olive oil
  • 1 1/2 tbsp tahini
  • Salt and pepper to taste

For salad

  • Organic spinach
  • 1 cup grape tomatoes
  • 1-2 cucumbers sliced into 1/2-inch pieces

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper
  2. Crush garlic and chop onion
  3. Add the chickpeas, garlic, onion, quinoa flour, and spices to the food processor
  4. Process on Low for 2-3 minutes (until it begins to form into a wet, moldable dough)
  5. Shape dough into small puck- or disc-shaped falafels and place on baking sheet
  6. Flatten tops slightly and drizzle with olive oil
  7. Bake for 15 minutes, then flip falafels over and bake for an additional 10 minutes. Let cool
  8. While falafels are cooling, make Lemon-Tahini Dressing by whisking together lemon juice, tahini, olive oil, and salt & pepper in a small bowl (alternatively, you can combine all ingredients in a mason jar and shake)
  9. Assemble salad with spinach, tomatoes, and cucumbers. Top with falafels, and drizzle Lemon-Tahini Dressing on top