Falafel Salad With Tahini Dressing

Falafel Salad With Tahini Dressing

Prep Time20 mins Cook Time25 mins Makes 6 Yield_measureservings

Recipe courtesy of Kimberly Lallouz.

Ingredients List

  1. 2 cups (500 mL) Becel® with Avocado Oil margarine for frying
  2. 2 cups (500 mL) organic chick peas raw, (soaked overnight, water drained)
  3. 1 small onion
  4. 4 cloves garlic
  5. 1/4 cup (60 mL) fresh chopped parsley
  6. 1 tsp. (5 mL) ground coriander
  7. 1/4 tsp. (1 mL) cayenne
  8. 1/4 tsp. (1 mL) black pepper
  9. 0 pinch ground cardamom
  10. 2 eggs
  11. 1 1/2 Tbsp. (22 mL) all-purpose flour
  12. 1 3/4 tsp. (8 mL) salt
  13. 1 head romaine lettuce, thoroughly washed, dried and cut in 6 length-wise
  14. 2 ripe tomatoes, diced
  15. 4 Lebanese cucumbers, diced (skin on)
  16. 1/4 red onion, chopped very thinly
  17. 1 fennel bulb, chopped and kept in cold water with ice and a slice of lemon until plating to avoid oxidization.
  18. 1 cup (250 mL) pitted kalamata olives
  19. 0 Fresh parsley for garnish
  20. Tahini Dressing:
  21. 1/3 cup (75 mL) tahini (sesame paste)
  22. 3 Tbsp. (45 mL) Becel Olive Plus™ Oil Blend
  23. 1/4 cup (75 mL) PLUS 1 TBsp. lemon juice
  24. 2 cloves garlic, minced
  25. 1/3 cup (75 mL) water, (more if needed for desired thickness)

Directions

1. Heat Becel® with Avocado Oil margarine in a skillet or frying pan on high heat to 350° F (180° C).

2. Mix the chickpeas, onion, garlic, parsley and spices in the blender until somewhat smooth. Add eggs one at a time and add the flour at the end. With a small ice cream scooper or spoon, make balls.

3. Fry falafel balls in pan on all sides until golden brown. Once cooked, let drain on paper towel and season with salt immediately.

4. Take 6 dinner plates and place romaine lettuce on each dish, fanning it out for presentation and keeping the base on.

5. Drizzle with a little Becel Olive Plus™ Oil Blend, add equal portions of cucumber, tomato, fresh fennel, black olives and onion on top of the lettuce in a rustic style, then add 4 falafel balls on each plate.

6. For the dressing, add all the ingredients in a blender and pulse until smooth. You can add additional cold water if the vinaigrette is too thick! Drizzle on top of salad and serve!

7. Serve with grilled whole wheat pita on the side, if desired.

Tip: Fennel fawns can be used as edible garnish.

Nutritional Information

Calories

440 (1 serving)

Total Fat

25g (1 serving)

Saturated Fat

3.5g (1 serving)

Polyunsaturated Fat

4g (1 serving)

Monounsaturated Fat

10g (1 serving)

Cholesterol

60mg (1 serving)

Sodium

300mg (1 serving)

Total Carbs

34g (1 serving)

Dietary Fiber

10g (1 serving)

Sugars

7g (1 serving)

Protein

12g (1 serving)

Vitamin D

54mcg (1 serving)

Calcium

287mg (1 serving)

Iron

6mg (1 serving)

Potassium

852mg (1 serving)

Omega-3

1g (1 serving)

Omega-6

2.5g (1 serving)

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