Falafel are one of my favorite foods. However, the flavorful mix of garbanzo beans, fresh herbs and spices is usually deep-fried, so it’s not all that healthy! Today, we’re changing that by baking them instead, then using them to top a big, beautiful salad of mixed greens and shredded veggies.
For the salad dressing, you’ll need just two ingredients: Garlic Gold® Red Wine Vinaigrette and hummus, either store-bought or homemade. Whisked together, they create a creamy, dairy-free dressing, so much better for you than a bottle of ranch off the supermarket shelf.
If you’re looking for a more filling meal, you can always tuck the falafel and salad into a whole-grain pita or flatbread wrap, too. Any way you decide to serve your falafel, I hope you enjoy this new option for a vegan, protein-packed meal!
-Coco Morante, Recipe Editor for Garlic Gold®
- 1 can chickpeas, rinsed and drained
- 1 bunch green onions, coarsely chopped
- 1 bunch cilantro, coarsely chopped
- 1/4 cup Garlic Gold® Nuggets in Oil
- 1/2 teaspoon ground cumin
- 1/2 cup hummus (store-bought or homemade)
- 1/3 cup Garlic Gold® Red Wine Vinaigrette
- 1 (5-ounce) bag spring lettuce mix
- 2 carrots, grated
- 2 cups shredded cabbage
- Preheat the oven to 400ºF, and line a baking sheet with parchment paper or a silicone baking mat.
- In a food processor, combine the chickpeas, green onions, cilantro, Garlic Gold® Nuggets in Oil, and cumin. Process the mixture in three to five one-second pulses, until it is evenly mixed.
- Roll the mixture into 1 1/2-inch balls and place them on the lined baking sheet. Bake for about 30 minutes, until the falafel balls are golden brown on the bottom and beginning to brown on top.
- In a small bowl, whisk together the hummus and Garlic Gold® Red Wine Vinaigrette. Set aside.
- Portion the lettuce, carrots, and cabbage onto four serving plates serve with three falafel balls on top of each salad.
- Drizzle generously with the hummus dressing just before serving.
- Serve with your favorite hot sauce if you like your falafel spicy! Harissa and zhoug are traditional Middle Eastern favorites, but any hot sauce will work great here.
- For a heartier, portable meal, stuff everything into a whole grain pita pocket or flatbread wrap.
