Crispy lettuce – mix of crispy greens
Cucumbers
Tomatoes – cherry tomatoes or grape tomatoes
Olives
Red Onion
Hummus
Falafel
Tahini dressing
Freshly chopped parsley
Feta cheese
For the Lemon Tahini Dressing:
Tahini
Garlic clove – grated or finely minced
Lemon – you’ll need juice from one lemon
Dill and parsley – finely chopped
Salt + pepper to taste
Water, as needed to thin out
Instructions
To make Falafel
Place drained chickpeas in a food processor with onion and garlic. Gently pulse for about 30 seconds until the chickpeas are mostly smooth.
Add lemon juice, parsley, coriander, nutritional yeast, paprika, cumin, ground coriander, salt and pepper. Blitz again until combined and then stir in the flour and baking soda.
Take a tablespoon of the mixture and roll into a ball or form into patties. Repeat with remaining mixture.
Pan fry, bake or air fry falafel.
To make the vinaigrette: In a bowl or a jar, combine the ingredients for the dressing. Whisk or shake to combine. Taste and adjust seasonings to taste or add more or less water as needed to thin out the dressing.
Assemble salad: To a large bowl, add a bed of greens and drizzle some dressing. Toss to coat then top the salad with tomatoes, cucumber, onions and falafel.
Add toppings: Sprinkle with olives, chopped parsley and drizzle with more dressing. Season with salt and black pepper, to taste. And Voilà !
