Falafel Salad. Deep-fried falafel can be a total grease bomb. But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results. Be sure to use dried, instead of canned, chickpeas in this healthy recipe--canned chickpeas add too much moisture.

Place in the skillet in batches, and fry until evenly browned. In a large bowl, mix the falafel, cucumber, tomatoes, onion, green bell pepper, celery, and carrots. In a separate bowl, mix the Ranch dressing, garlic powder, and cumin. You can cook Falafel Salad using 26 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Falafel Salad

It's of For the Falafel:.
Prepare 1/2 cup of dry (uncooked) chickpeas.
You need 1/2 cup of dry (uncooked) fava beans.
It's 1 teaspoon of kosher salt.
Prepare 1/4 cup of mint leaves.
It's 3/4 cup of flat-leaf parsley leaves.
It's 1 of small jalapeño, ribs and seeds removed and coarsely chopped.
You need 2 of garlic clove, minced.
It's 1/2 cup of chopped yellow onion.
You need 1 tablespoon of sesame seeds.
It's 1 teaspoon of baking soda.
You need of Vegetable oil, for frying (about 3 cups).
You need of For the salad:.
Prepare 1 head of red leaf lettuce, torn.
You need 1 head of green leaf lettuce, torn.
You need 1/4 head of large red cabbage, shredded.
It's 2-3 of cucumber, sliced.
You need of Baby strawberries (optional).
Prepare of Fresh mint, cilantro and parsley.
You need of For Tahini dressing:.
You need 1/2 cup of raw tahini.
Prepare 1/2 cup of fresh lemon juice.
Prepare 1 clove of garlic.
It's 1/4 teaspoon of onion powder.
You need 1/2 teaspoon of sea salt.
It's 1/4 cup of water, or more for desired consistency.

Toss with the salad to coat. Baked Falafel Salad Tips & Suggestions. I have used canned and fresh soaked garbanzo bean, but once everything is blended together the canned and fresh soaked chickpeas tasted about the same. I like the convenience of using canned, but it's nice to be able to use dried, soaked beans as well.

Falafel Salad instructions

In a medium bowl, cover the chickpeas and fava beans with water and soak them overnight..
After soaking, drain the chickpeas and fava beans and pat them dry. Place them into a food processor, with a teaspoon of salt and process until they resemble a coarse crumb. Add the mint, parsley, cilantro, jalapeño, garlic, onion, and sesame seeds and pulse until everything is finely ground and the mixture is a fine, web crumb. Transfer the mixture to a bowl, stir in the baking soda, and chill for at least 30 minutes..
Heat the oil in a heavy bottom saucepan. Using a small ice cream scoop, pack the falafel mixture tightly into the scoop and form balls, slightly smaller than a golf ball. Carefully drop the balls into the hot oil, and fry a few at a time until golden brown, making sure to flip them over as soon as they are brown on one side. Using a slotted spoon, remove the falafel from the oil to a paper towel-lined plate and let cool and excess oil drip off. Repeat process with the remaining falafels..
In a large bowl, combine the lettuces, cabbage, cucumber, tomatoes and fresh herbs. Add the falafel on top and serve with the dressing on the side..
To make the Tahini dressing combine all of the ingredients in a blender, and blend until smooth and creamy. Add more water to thin, if desired. It will thicken up when it's chilled!.

The soaking just takes some patience. Line a baking sheet with parchment paper. Falafel is a Middle Eastern specialty featuring fried patties made of ground garbanzo beans and spices. We pan-fried the patties and served them over greens for a main-dish salad. The falafel will be done once they are crisp and golden on each side.