Disassembled Falafel Salad

Votes: 2

Time: 55 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 370, total fat 16 G., saturated fats 2 G., proteins 16 G., carbohydrates 47 G., fiber 15 G., cholesterol 1 mg, sodium 861 mg, sugar 11 G.

This salad is made with spiced roasted chickpeas, fresh tomatoes, cucumbers, and lettuce, topped with a yogurt dressing with tahini sesame paste. The chickpeas and spices give it the same amazing flavor as falafel, but in this "uncooked" form, it's healthier than deep-fried falafel. This salad can be served as an appetizer, a side dish, or stuffed into pita pockets, like a popular Middle Eastern fast food.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 can 540g canned chickpeas, rinsed and drained
1 tbsp. l. dried oregano
2 tsp dried thyme
1 tsp ground cumin
1 teaspoon coarse salt
2 tbsp. l. olive oil
0.5 cup fresh parsley leaves
0.5 cup natural yogurt
2 tablespoons lemon juice
2 tablespoons tahini paste
2 small cloves garlic, minced (about 1.5 tsp)
4 cups shredded romaine lettuce (1 head)
1 large tomato, diced
1 medium cucumber, seeded and diced
1 tbsp. toasted white sesame seeds
Hot sauce, for serving (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chickpeas, romaine lettuce, lemon juice, oregano, thyme, cumin, sesame, tomatoes, cucumbers

Cooking the dish according to the recipe:

Preheat oven to 190°C. Line a baking sheet with parchment paper.

In a large bowl, combine the oregano, thyme, and cumin with 0.5 teaspoon of salt. Add the chickpeas, then the olive oil, and toss until evenly coated. Place the chickpeas on a baking sheet and roast for 20 minutes.
Add the parsley leaves to the bowl where the chickpeas were. Gently toss them to coat them with the remaining oil and spices.

While the chickpeas are baking, in a medium bowl, combine the yogurt, lemon juice, tahini, garlic and the remaining 0.5 teaspoon salt. Cool until ready to serve.
Remove the baking sheet from the oven, sprinkle the chickpeas with parsley leaves and bake for another 10 minutes (parsley should not come into contact with parchment paper, otherwise it will most likely burn).

Note

Be careful when removing chickpeas from the oven, as they may pop. To prevent this, let them cool slightly before moving them around the baking sheet..
Place a layer of shredded lettuce on a large platter, top with tomatoes and cucumbers. Sprinkle crispy chickpeas over the lettuce. Drizzle with yogurt dressing, sprinkle with sesame seeds, and serve with hot sauce (optional).