Falafel, Cucumber and Radish Salad with Lemon-Garlic Yogurt Dressing
Falafel, Cucumber and Radish Salad with Lemon-Garlic Yogurt Dressing
Serves 4 (about 2 cups or 480 ml salad plus 3 falafel and 2 Tbsp dressing per serving) | Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes
Ingredients:
For the falafel (makes 15 falafel):
- 2 Tbsp olive oil, divided
- 1/2 medium yellow onion, chopped
- 4 garlic cloves
- 1 cup (40 g) packed fresh cilantro leaves
- 1 cup (40 g) packed fresh parsley leaves
- 3 cups (540 g) cooked chickpeas, or two 15-oz (420-g) cans chickpeas, drained and rinsed
- 3 Tbsp chickpea flour
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
For the Lemon-Garlic Yogurt Dressing (makes 1 cup or 240 ml):
- One 5.3-oz (150-g) container plain vegan yogurt
- 1/4 cup (60 ml) lemon juice (about 3 fresh lemons)
- 3 Tbsp olive oil
- 2 garlic cloves, minced or microplaned
- 1/2 tsp salt
- 1/2 tsp dried dill
For the salad:
- 1 head romaine, chopped (about 6 cups or 210 g)
- 1 cup (152 g) grape tomatoes, halved
- 1 large cucumber, seeds removed and chopped
- 3 radishes, thinly sliced
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 375°F (190°C). Grease a rimmed baking sheet with 1 Tbsp oil, or line a baking sheet with parchment paper.
- In the bowl of a food processor fitted with the S blade, place onion, garlic, cilantro and parsley. Pulse until ingredients are roughly chopped. Add chickpeas, chickpea flour, remaining 1 Tbsp oil, salt, black pepper, cumin and coriander and pulse, scraping down the sides occasionally, until ingredients are combined. Be careful to leave some texture—you don’t want an overly pasty or hummus-like consistency. Falafel “dough” should be slightly wet but still cohesive.
- Roll golf ball-size rounds of falafel and flatten into small patties of approximately 2 in (5 cm) diameter. Place formed patties on prepared baking sheet. Bake for 30 minutes, carefully flipping halfway, or until falafel are slightly golden and have a crisp exterior.
- While falafel bake, in a small bowl whisk together yogurt, lemon juice, oil, garlic, salt and dill.
- In a large bowl, place romaine and top with tomatoes, cucumber and radishes. When ready to serve, toss salad and portion into 4 bowls. Top each bowl with 2 Tbsp of dressing and 3 warm falafel. Enjoy immediately.
Notes:
Storage tip: Leftover salad will stay fresh, undressed, stored in an airtight container in the refrigerator for up to 3 days. Leftover Lemon-Garlic Yogurt Dressing will last in the refrigerator in a sealed container for up to 5 days. Leftover falafel can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.
Make it nightshade-free: Replace tomatoes with 1 chopped carrot.
Nutrition Information Per Serving:
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