Vegan Falafel Salad

Name: Vegan Falafel Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 (6 ounce) package falafel mix, prepared (Near East is my favorite); 1 lb mixed greens; 3 cups Baby Spinach; 2 cups grape tomatoes, halved; 2 tablespoons olive oil; 2 teaspoons olive oil; 3 garlic cloves, minced; 1/2 cup tahini paste; 2 teaspoons balsamic vinegar; 1/2 teaspoon salt; fresh black pepper; 2 -3 tablespoons lemon juice (juice of one lemon); 1/4 teaspoon paprika; 2 teaspoons dried dill weed; 1/2 cup cold water

Submitted by tendollarwine

"I decided I wanted to cut out some carbs but keep the taste of Falafel, so instead of stuffing it in a pita, I made it into a huge salad! And it was hit! I got the recipe for the dressing from the PPK, only change was that I added dill casue it's awesome."

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photo by tendollarwine

Ready In:: 40mins
Ingredients:: 15
Serves:: 4

ingredients

1 (6 ounce) package falafel mix, prepared (Near East is my favorite)
1 lb mixed greens
3 cups Baby Spinach
2 cups grape tomatoes, halved
For the Tahini dressing
2 tablespoons olive oil
2 teaspoons olive oil
3 garlic cloves, minced
¹⁄₂ cup tahini paste
2 teaspoons balsamic vinegar
¹⁄₂ teaspoon salt
fresh black pepper
2 -3 tablespoons lemon juice (juice of one lemon)
¹⁄₄ teaspoon paprika
2 teaspoons dried dill weed
¹⁄₂ cup cold water

directions

For the dressing, heat the 2 tsp of oil in a small saucepan over medium heat and add the garlic. Lightly cook until fragrant, then remove from heat.
Put everything but the water into the food processor and blend until smooth.
Slowly add the water until you reach your desired thickness/thinness. Scrape into an airtight container and let it sit in the fridge for at least 30 minutes before serving.
Prepare the falafel mix and roll into balls or little patties. Cook in canola or vegetable oil until browned all over. Remove from the pan and drain on a thick paper towel to get rid of excess oil.
Arrange the greens on a plate and top with falafel patties, tomatoes, and drizzle on the tahini dressing.

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Reviews

Thought this was such a great idea! Instead of the tahini sauce I mixed up some tzatziki for the dressing. Will be using this again, I can think of about thirty different ways that I'd like to make this salad. Thanks for the great post!

I Cook Therefore I
thought it was great the sauce was a bit think and i'm not sure why otherwise the combination was great

Princapessa

RECIPE SUBMITTED BY

tendollarwine

Milwaukee, WI

I've been vegan since February of 2005, and I was vegetarian for almost a year before that. I love cooking vegan food. People always ask me, "What do you eat?" or, "Doesn't being vegan make it harder to cook?" Nope! In fact, I've found that going vegan opened up a whole new world of cooking for me. I've tried ingredients I otherwise never would have heard of, and found vegan products that are even better than their non-vegan counterparts. I love creating new dishes and recipezaar has been a wealth of inspiration. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

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