Get the Recipe: Vegan Falafel Salad With Tahini Dressing
This vegan falafel salad with a lemony tahini dressing is not only healthy, but also incredibly flavourful! It is a great vegan meal prep recipe that's easy and requires just simple, whole ingredients. Gluten-free and oil-free.
Ingredients
For the falafel
- 1 can tinned chickpeas, (about 1.5 cups or 240g)
- 1 medium onion, chopped
- juice of 1 lemon
- 1/2 cup spinach, chopped
- 1 clove garlic, minced
- 1/4 cup coriander
- 1 tbsp tahini
- 2 tbsp brown rice flour
For the dressing
- 2 tbsp tahini
- juice of 1 lemon
- 1 tbsp tamari
- 1/2 tsp black pepper
- 2 tbsp water
For the salad
- 5 oz mushrooms, chopped
- 1.5 cups spinach, chopped
- 5 oz cherry tomatoes
- 1/2 large cucumber
- 1 large avocado
Instructions
- Preheat oven to 200 degrees C/390 degrees F.
- Add the chickpeas, onion, lemon juice, spinach, garlic, coriander, tahini and brown rice flour to a blender or food processor. Blend until smooth, adding a couple of tbsps of water if it is too dry.
- Roll the dough into 8 even-sized spheres and place them on a sheet of baking paper. Bake for 25 minutes, or until crispy.
- Meanwhile, add the mushrooms to a non-stick frying pan and sauté for around 5 minutes, until they cook down. At the same time, prepare the dressing by whisking together the tahini, lemon juice, tamari, black pepper and water.
- Once the falafels are ready, mix together the salad ingredients (mushrooms, spinach, cherry tomatoes, cucumber and avocado) and serve with the falafel and tahini dressing. Store the dressing separately from the salad if you are meal prepping this dish. The falafel lasts in the fridge for up to 5 days.
Calories: 684kcal, Carbohydrates: 83g, Protein: 29g, Fat: 32g, Saturated Fat: 4g, Sodium: 628mg, Potassium: 3031mg, Fiber: 23g, Sugar: 15g, Vitamin A: 5120IU, Vitamin C: 212.7mg, Calcium: 531mg, Iron: 19.9mg