SERVES: 3 TO 4
TIME: 45 MINUTES
Falafel salad is my favorite way to enjoy these popular fried bean balls, and a great excuse to heap tahini sauce all over crunchy veggies. For this lightened-up baked version, the falafel are crowned with sliced almonds for a more nutty crunch. Garnish with pita chip croutons (Classic Croutons variation, page 39) or cheat with store-bought pita crisps.
BAKED FALAFEL
Olive oil (cooking spray or liquid)
1 cup lightly packed flat-leaf parsley
½ cup lightly packed fresh cilantro leaves
4 cloves garlic, minced
1 (14-ounce) can chickpeas (2 cups), drained and rinsed
2 tablespoons ground flax seed
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon baking soda
½ teaspoon salt
½ cup sliced almonds, divided
LEAFY CHOPPED SALAD
1 recipe Lemon Tahini Dressing (page 19)
4 Persian cucumbers, diced (about 2 cups)
½ pound tomatoes, seeded and diced
1 small red or sweet white onion, diced
½ cup lightly packed fresh flat-leaf parsley, roughly chopped
3 cups shredded romaine lettuce or assorted salad greens
2 tablespoons sumac powder (optional but amazing!)
CARROT AND HARISSA FALAFEL
Mix in by hand 1 cup finely shredded carrot and 1 to 2 teaspoons prepared harissa sauce into the falafel dough when folding in the almonds.
1 Preheat the oven to 375°F and line a baking sheet with parchment paper. Lightly oil the parchment with olive oil (spray or liquid). In a food processor, pulse together all of the falafel ingredients, except for the almonds, into a thick, chunky paste. Stop occasionally and scrape down the sides of the bowl with a rubber spatula. Scoop the mixture into a mixing bowl, taste, and season with more salt if necessary. Fold in half of the almonds.
2 Using a small ice cream scoop (preferably one with a spring-loaded handle for fast, clean scooping), scoop the falafel dough into balls and place on the baking sheet. Press the remaining almonds into the tops of the falafel. Spray or brush the balls generously with olive oil and bake for 25 to 30 minutes, or until the falafel is golden and has a crunchy crust on the outside and a piping hot interior.
3 While the falafel bakes, prepare the tahini sauce. Toss together the cucumber, tomato, onion, parsley, and salad greens. Transfer the salad to large serving dishes, top with hot falafel, drizzle with a few tablespoons of tahini sauce per serving, and sprinkle with sumac. Serve with a dish of tahini sauce passed around.
Sumac powder is a unique Middle Eastern seasoning made from sumac berries. It has a deep burgundy color and a lively sweet, sour, and almost salty-tasting blend of flavors. Find it in any well-stocked spice shop and enjoy it sprinkled directly on salads, especially cucumber and tomato dishes.