Lentil and Mini Falafel Salad

Lentil and Mini Falafel Salad

Lentil and Mini Falafel Salad


45 minutes

Details
  • Servings:   5
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • american
Ingredients
  • 3 pinches Kosher Or Sea Salt
  • 3 pinches Ground Black Pepper
  • FOR THE FALAFEL:
  • 1-¼ cup Dried Chickpeas, Soaked In Water At Room Temperature For 12 To 24 Hours, Drained, And Rinsed
  • ½ cups Chopped White Or Yellow Onion
  • ¼ cups Packed Parsley Or Cilantro Leaves
  • 2 cloves Garlic, Roughly Chopped
  • ½ teaspoons Baking Soda
  • ½ teaspoons Ground Coriander
  • ¼ teaspoons Cayenne Pepper
  • ½ teaspoons Ground Turmeric
  • 2 Tablespoons All-purpose Flour
  • 2 cups Vegetable Or Canola Oil
  • FOR THE DRESSING:
  • ⅓ cups Chopped Roasted Red Bell Pepper
  • ⅓ cups Tahini
  • ⅓ cups Cold Water
  • 4 teaspoons Lemon Juice From Half A Lemon
  • FOR SALAD ASSEMBLY:
  • 1 cup Cooked Lentils
  • 3 heads Romaine Lettuce, Chopped
  • 6 whole Scallions, Thinly Sliced
  • 1 whole English Cucumber, Seeded And Chopped
  • 1 cup Diced, Seeded Tomatoes, Or Halved Baby Tomatoes
  • ½ cups Chopped, Toasted Walnuts
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