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Falafel Salad With Tahini Dressing

Falafel salad features crispy falafel, fluffy quinoa, and crunchy fresh vegetables, all tossed with a creamy lemon tahini dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 10 Air fried falafels (quartered, or use as many as you want)
  • 1 cup Lettuce leaves (chopped)
  • 1 cup Radish (diced)
  • 1 cup Cucumbers (diced)
  • 1 cup Tomato (diced)
  • ½ cup Red onion (finely diced)
  • 1 cup Red cabbage (shredded)
  • ½ cup Quinoa
  • 1 cup Water
  • 5 tablespoons Tahini
  • 1 small Lemon (juiced, or to taste)
  • ¾ tsp Salt (or to taste)
  • ¼ cup Water
  • 1 handful Parsley leaves (or to taste)
  • 1 handful Mint leaves (or to taste)
  • 1 Long green chili (mild or hot. chopped, or to taste)

Method
 

  1. Prepare the falafel as instructed, you can choose to add more or less falafel balls in this salad. Cut the falafel into quarters.
  2. Wash the quinoa thoroughly to remove bitterness and then place it into a small pot with water. Bring it to a boil on high heat, then immediately turn the heat down to low and cook for 15 minutes. Turn the heat off and let the pot stand for 5 minutes, the steam will ensure the quinoa is perfect.
  3. Spread the cooked quinoa onto a large plate or tray to allow it to cool to room temperature. Once the quinoa has cooled, fluff it up with a fork before adding it to the salad bowl.
  4. In a food processor, add the tahini, water, lemon juice, salt, parsley leaves, mint leaves, long green chili and process for a minute. Scrape down the sides of the bowl and then process for another minute. Do a taste test and adjust if needed.
  5. In a large bowl, add the cooled quinoa, all the chopped vegetables and pour over the lemon tahini dressing . Gently toss all the ingredients together. Add the quartered falafel balls at the end for presentation.

Notes

  • To ensure your quinoa is perfectly cooked, look for little tails to emerge while it steams—this means it's ready to fluff and cool.
  • If your tahini dressing seems too thick, gradually add water until you reach your desired consistency; it should coat the salad without being runny.
  • For a quick meal prep, cook quinoa in advance and store it in the fridge for up to 5 days; this way, you can assemble your salad in no time.
  • Feel free to substitute quinoa with cooked bulgur or farro for a different texture—both add great flavor and nutrition.
  • Store leftover falafel salad in an airtight container in the fridge for up to 3 days, but keep the dressing separate until you're ready to eat for the best texture.