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.