Name: Sun Dried Tomato Falafel Salad
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup dried chickpeas (soaked in cold water overnight, drained ); Extra virgin olive oil (for deep frying ); 1 small yellow onion (coarsely chopped ); 3 garlic cloves (coarsely chopped ); ½ cup sun-dried tomatoes; ½ cup fresh basil leaves; 1 teaspoons kosher salt; ½ teaspoon freshly cracked black pepper; 4 cups mixed baby greens; 1 cup cherry tomatoes (halved ); 1 cucumber (sliced ); ¼ cup tahini; ¼ cup water; 2 tablespoons lemon juice

Sun Dried Tomato Falafel Salad

Croutons are so last Summer, we’re giving our salad the falafel treatment. These aren’t just any falafel, they are flavored with sun-dried tomatoes for a modern interesting flavor change.

Sun Dried Tomato Falafel Salad

Prep Time 10

Cook Time 10

Total Time 30

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Servings

Ingredients

1 cup dried chickpeas soaked in cold water overnight, drained
Extra virgin olive oil for deep frying
1 small yellow onion coarsely chopped
3 garlic cloves coarsely chopped
½ cup sun-dried tomatoes
½ cup fresh basil leaves
1 teaspoons kosher salt
½ teaspoon freshly cracked black pepper
4 cups mixed baby greens
1 cup cherry tomatoes halved
1 cucumber sliced
¼ cup tahini
¼ cup water
2 tablespoons lemon juice

Instructions

Add extra virgin olive oil to a medium pot and place on medium-high heat.
In a food processor, pulse onion and garlic 4 to 5 times. Add sun-dried tomatoes and basil and pulse 4 to 5 times more. Add chickpeas, salt and pepper and pulse until finely chopped. Shape mixture into 1½-inch balls and set aside.
When oil reaches 350°F, cook 3 to 4 balls at a time for 3 minutes, until golden. Remove, place on a paper towel-lined plate to drain.
Meanwhile, whisk tahini with water and lemon juice, season with salt.
To assemble, layer greens, tomatoes and cucumbers on a large platter and top with hot falafel. Drizzle with tahini dressing.