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Prep time
10 minutes
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Cook time
25 minutes
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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
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Ingredients
- Gluten-free Falafel
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15 ounces
garbanzo beans
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5
garlic cloves (smashed)
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1/4 cup
onion (diced)
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1/4 cup
quinoa flour
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2 tablespoons
dried parsley
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1 tablespoon
cumin
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1 tablespoon
paprika
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1 teaspoon
coriander
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1/2 teaspoon
sea salt
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1 teaspoon
black pepper
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1 tablespoon
olive oil (to drizzle)
- Lemon Tahini Dressing and Salad
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2
lemons (juiced)
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1/3 cup
olive oil
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1 1/2 tablespoons
tahini
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1 pinch
salt and pepper (to taste)
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12 ounces
spinach
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1 cup
grape tomatoes
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1 cup
cucumbers (sliced)
Directions
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Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper
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Crush garlic and chop onion
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Add the chickpeas, garlic, onion, quinoa flour, and spices to a food processor
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Process on Low for 2-3 minutes (until it begins to form into a wet, moldable dough)
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Shape dough into small puck- or disc-shaped falafels and place on baking sheet
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Flatten tops slightly and drizzle with olive oil
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Bake for 15 minutes, then flip falafels over and bake for an additional 10 minutes. Take out of the oven and let cool
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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)
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Assemble salad with spinach, tomatoes, and cucumbers. Top with falafels, and drizzle Lemon-Tahini Dressing on top
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