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Gluten-Free Falafel Salad w/ Lemon Tahini Vinaigrette

by:
July 29, 2017
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Gluten-Free Falafel Salad w/ Lemon Tahini Vinaigrette
Photo by Debbie Noel
  • Prep time 10 minutes
  • Cook time 25 minutes
  • Serves 4
Author Notes

When you want a wholesome, gluten-free, and pretty darn convenient Mediterranean option for a night in, this salad will get you there. —Debbie Noel

What You'll Need
Ingredients
  • Gluten-free Falafel
  • 15 ounces garbanzo beans
  • 5 garlic cloves (smashed)
  • 1/4 cup onion (diced)
  • 1/4 cup quinoa flour
  • 2 tablespoons dried parsley
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 teaspoon coriander
  • 1/2 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil (to drizzle)
  • Lemon Tahini Dressing and Salad
  • 2 lemons (juiced)
  • 1/3 cup olive oil
  • 1 1/2 tablespoons tahini
  • 1 pinch salt and pepper (to taste)
  • 12 ounces spinach
  • 1 cup grape tomatoes
  • 1 cup cucumbers (sliced)
Directions
  1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper
  2. Crush garlic and chop onion
  3. Add the chickpeas, garlic, onion, quinoa flour, and spices to a food processor
  4. Process on Low for 2-3 minutes (until it begins to form into a wet, moldable dough)
  5. Shape dough into small puck- or disc-shaped falafels and place on baking sheet
  6. Flatten tops slightly and drizzle with olive oil
  7. Bake for 15 minutes, then flip falafels over and bake for an additional 10 minutes. Take out of the oven and let cool
  8. While falafels are cooling, make Lemon-Tahini Dressing by whisking together lemon juice, tahini, olive oil, and salt & pepper in a small bowl (alternatively, you can combine all ingredients in a mason jar and shake)
  9. Assemble salad with spinach, tomatoes, and cucumbers. Top with falafels, and drizzle Lemon-Tahini Dressing on top
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