Falafel Salad
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 to 6
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Calories
40503 kcal
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Course
Salad
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Cuisine
International, Vegetarian, Vegan
Falafel Salad
Description
This salad brings together aromatic herbs, hearty chickpeas, and toasted bulgur grains for a Middle Eastern-inspired side or light meal. The tahini dressing blends sesame paste with lemon juice, garlic, and warming spices, lending a creamy, tangy element that complements the crisp vegetables and fresh herbs. Cooking the bulgur by simmering after toasting develops flavor and softens the grains while maintaining some bite.
Combining all elements chilled yields a refreshing and textured salad that can be served alongside grilled meats, as a vegetarian option, or as part of a mezze. The balance of parsley, cilantro, and tomato adds brightness, while the chickpeas supply protein and earthiness.
Additions like diced cucumbers or crumbled feta cheese can customize the salad further, enhancing its color and flavor.
Ingredients
TAHINI DRESSING
- 1/3 cup tahini $1.08, sesame seed paste
- 1/3 cup water $0.00
- 1/4 cup lemon juice $0.18
- 2 cloves garlic $0.16, peeled
- 1/2 tsp cumin $0.05, ground
- 1/4 tsp cayenne pepper $0.03
- 1/2 tsp salt $0.02
SALAD
- 1 bunch flat leaf parsley $0.89
- 1 bunch cilantro $0.85
- 1 oz. can chickpeas $1.50
- 1/2 cup bulgur $0.77, uncooked
- 2 tomato $0.75, about 3/4 lb
Instructions
- To make the dressing, smash the garlic cloves under the blade of a knife or roughly chop them. Add the garlic, tahini, water, lemon juice, cumin, cayenne, and salt to a blender. Blend until the mixture is smooth and the garlic is in small pieces. Refrigerate the dressing until ready to use.
- To cook the bulgur, place the dry bulgur in a sauce pot. Cook and stir the dry bulgur (without water or oil) over medium heat for two minutes to toast it slightly. Add one cup of water and bring the mixture up to a boil. Add a lid to the pot, turn the heat down to low, and let it simmer for 20 minutes. After 20 minutes, fluff the bulgur and transfer it to the refrigerator without a lid to cool.
- Wash the parsley and cilantro well under cool water. Shake as much water off as possible. Pull the leaves from the stems and then roughly chop the leaves. Place the chopped parsley and cilantro in a bowl.
- Dice the tomato and add it to the bowl. Rinse and drain the chickpeas, then add them to the bowl. Finally, add the cooled bulgur to the boil and stir to combine the ingredients. Add a liberal amount of the tahini dressing and stir until everything is well coated.
Notes
- Rinsing and thoroughly draining chickpeas helps prevent excess moisture in the salad.
- Toasting bulgur before cooking intensifies its nutty flavor.
- Cool bulgur after cooking by transferring to the refrigerator uncovered.
- Optional additions such as diced cucumbers or crumbled feta cheese can add freshness and creaminess.
- Use freshly chopped herbs for best flavor impact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 40503 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 405.03kcal | 20% |
| Carbohydrates | 53.78g | 18% |
| Protein | 18.38g | 37% |
| Fat | 15.85g | 24% |
| Sodium | 786.4mg | 33% |
| Fiber | 16.03g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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