Falafel Salad

This salad can be made ahead of time and packed for the week.store the dressing separately and add just before eating. 

For the falafel:

2 garlic cloves

1 can chickpeas, rinsed and drained

Process in food process then add:

1/2 cup panko or bread crumbs

1 tsp cumin

1/2 tsp smoked paprika 

1/2 tsp Pepper

1/2 tsp salt

2 Tbsp Tahini

1/4 cup parsley 

2 Tbsp egg whites

Process until smooth scraping down sides as necessary. 

Shape into 12 patties. 

Heat a non-stick skillet over medium heat. Add 1 Tbsp olive oil. Cook until browned on each side; about 6 minutes per side. Remove from skillet and allow to cool. 


For the Tahini Dressing:

1 Lemon, juiced

1 garlic clove, minced

1/4 tsp pepper 

1/4 tsp salt

3 Tbsp Tahini

2 Tbsp Water

1 Tbsp Olive Oil

Whisk together in a bowl. 


For the Salad:

3 cups romaine, chopped

1/2 cup parsley, chopped

1 Cucumber, chopped

2 tomatoes, chopped

1/4 cup red onion, chopped

1 avocado, sliced

1 Tbsp feta (optional)

Combine all ingredients in a bowl.  Add falafel patties to salad and serve with tahini dressing. Can be packed ahead of time without the dressing. Refrigerate until ready to eat.