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Falafel Salad

Falafel Salad

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.

Prep: 48 minutes; Cook: 7 minutes per batch

Oxmoor House OCTOBER 2006

  • Yield: 4 servings (serving size: 1 1/2 cups lettuce, 1/2 cup cucumber, 1/4 cup tomato, 2 tablespoons green onions, and 3 patties)

Ingredients

  • 1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1 cup fresh parsley leaves
  • 1/2 cup chopped red onion
  • 1/4 cup dry breadcrumbs
  • 1 large egg
  • 2 large garlic cloves, quartered
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil, divided
  • 1 (10-ounce) bag chopped romaine lettuce
  • 2 cups chopped cucumber (about 2)
  • 1 cup chopped tomato (about 1 large)
  • 1/2 cup chopped green onions (about 4)
  • Tahini Sauce

Preparation

1. Process first 10 ingredients in a food processor until smooth, scraping down sides as needed. Form mixture into 12 (2-inch) patties about 1/2-inch thick. Dredge patties in flour, shaking off excess.

2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add 6 patties; cook 3 minutes on each side or until lightly browned. Remove from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and patties.

3. Arrange lettuce, cucumber, tomato, and green onions on serving plates. Top servings with falafel patties. Drizzle each serving with Tahini Sauce.

Note: Nutritional analysis totals include Tahini Sauce.

Nutritional Information

Amount per serving
  • Calories: 303
  • Calories from fat: 39%
  • Fat: 13.2g
  • Saturated fat: 2g
  • Protein: 14g
  • Carbohydrate: 35.4g
  • Fiber: 8.5g
  • Cholesterol: 54mg
  • Iron: 3.8mg
  • Sodium: 492mg
  • Calcium: 211mg
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Falafel Salad recipe

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