Falafel served with salad – Vegan

Crispy on the outside, fluffy on the inside, and packed with flavour, this falafel is the kind of meal that makes you forget you’re eating something this healthy. Toss it on a fresh salad, drizzle with the tahini sauce, and boom: you’ve got a dish that’s vegan, satisfying, and totally not boring.

The best part? These falafels are easy to make, loaded with protein, and perfect for lunch, dinner, or straight-from-the-fridge snacking.

Pair them with a crunchy salad and you’ve got yourself a plant-based win. Fresh, filling, and totally crave-worthy!

Ingredients: (for 4-5 servings)

• ~ 500 grams canned chickpeas (finished product)
• ~ 100 g sun-dried tomatoes
• fresh cherry tomatoes
• a few sprigs of fresh coriander
• a few sprigs of fresh parsley
• 1 cup of breadcrumbs
• half a lemon
• 3 medium onions or 2 large ones
• 2-3 tablespoons of tahini
• 2 cucumbers
• a few cloves of garlic
• salt+pepper
• 1 teaspoon of dried oregano
• 1 teaspoon of sweet paprika
• a few tablespoons of balsamic vinegar
• olive oil for frying
• tortilla (4-5 pieces)
• green lettuce

Preparation:

Place the drained and rinsed chickpeas, sun-dried tomatoes, coriander, 3/4 of the chopped onion, parsley, peeled garlic, breadcrumbs, a pinch of salt and pepper, and paprika into a food processor or chopper. Blend everything together until you achieve a smooth paste.

Next, shape the mixture into medium-sized balls using your hands. Heat a little olive oil in a frying pan (don’t overdo it; I didn’t deep fry them) and place the falafel in the pan. Cook them for a few minutes, turning them regularly, until they’re golden and crispy on all sides.

If you prefer not to fry them, you can also bake them on a parchment-lined baking tray at 180°C for about 15-20 minutes, or until they’re nicely browned. Keep in mind they may be a bit drier this way, but still delicious!

Once the falafel are done, transfer them to a plate. Slice the cucumbers, tomatoes, and lettuce. For the tahini sauce, combine 3-4 tablespoons of lemon juice, 2-3 tablespoons of tahini paste, 3-4 tablespoons of water, and season with salt and pepper in a bowl. Mix until smooth.

I quickly browned each tortilla in a pan, one at a time. Then, I sliced the remaining onion into strips and placed them in a bowl with balsamic vinegar and dried oregano, letting them marinate for 10 minutes.

Next, I assembled the dish: I started with a tortilla, added a layer of lettuce, followed by tomatoes, cucumbers, a bit of the marinated onion, and finally 4-5 falafel balls. I topped it all off with a generous drizzle of tahini sauce.

Easy, quick, and delicious. Plus, it’s perfect for fasting since it’s a completely vegan recipe! 🙂

If you try the recipe, let me know how you liked it! 😊

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