Receta Falafal Salad
Ingredients
- 2-1/2 cups chickpeas
- 1/2 small onion, chopped
- 2 garlic cloves, chopped
- 1-1/2 teaspoon ground cumin
- 1-1/2 teaspoon ground corriander
- 1/2 teaspoon cayenne pepper
- 1/2 cup coarsely chopped cilantro
- 1 egg
- 1 lemon, juice of
- 1/3 cup flour
- 1-1/2 teaspoons baking soda
- Falafal Dressing:
- 1 cup fat free yogurt
- 3 tablespoons tahini butter
- 3 cloves garlic, minced
- juice of 2 lemons
- 1/2 teaspoon salt
Instructions
Drain chickpeas and place in food processor along with next 8 ingredients (onion through lemon juice) and pulse until mixture starts to come together but still is slightly chunky. Transfer chickpea mixture to mixing bowl and mix in flour and baking soda.
Place about 1 tablespoon olive oil in the bottom of crockpot (I used my large oval crockpot). Using a large cookie scoop, scoop falafal mixture and then form into slightly flattened balls with floured hands. Place in crockpot and spray tops lightly with cooking spray. Cover and let cook on high 2-3 hours.
Amanda instructed to use a little more oil than I did and I did follow her instruction to not turn the falafal over half way. They browned perfectly and were delicious!
Make dressing by blending together yogurt, tahini butter, lemon juice, garlic, and salt. To serve, place about 2 cups of chopped lettuce in center of plate. Place 2-3 falafal on top of the lettuce bed and arange chopped cucumber and chopped tomato around the lettuce bed. Drizzle with Tahini-Yogurt Dressing and sprinkle with fresh cilantro. Makes 12 falafal patties.
Details
Prep time: 15 mins Cook time: 2 hour 30 mins Total time: 2 hour 45 mins Yield: 4