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Baked Falafel Salad Bowl
4
Steps
- 1. Soak chickpeas at least 1 hour. Preheat oven to 375°F.
- 2. Peel 4 cloves garlic; place them in the bowl of a food processor and process until minced. Peel the onion and cut it into rough chunks; add to the bowl and process again until chopped. To the bowl, add soaked chickpeas, ½ cup fresh parsley, ½ cup fresh cilantro, ½ teaspoon ground cumin, ¼ teaspoon ground coriander, ¼ teaspoon cayenne pepper, 1 ½ teaspoons kosher salt, and 3 tablespoons olive oil. Process until smooth and a dough comes together, stopping occasionally to scrape down the sides of the bowl.
- 3. Line a baking sheet with parchment paper. To form the falafel patties, take a few tablespoons of dough, roll it into a ball and then pat it flat. Keep the patties as uniform as possible so they have a similar thickness. Bake the patties for 24 minutes, flipping halfway through.
- 4. While the patties bake, make the dressing (Creamy Cilantro Dressing below, or this plant-based option).
- 5. Thinly slice the red cabbage and cucumber. Cut the cherry tomatoes in half. Clean the salad greens.
- 6. To serve, place greens in a large bowl. Top with falafel patties, cabbage, cucumber, and tomatoes. Drizzle with dressing and serve.
- 1. Peel the garlic cloves. Place all ingredients into a blender and blend until smooth.
Originally published at Acouplecooks.com. Reproduced for personal collection.
