Opinion

Colorful falafel salad with tahini sauce

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Chickpeas are one of the best natural sources of protein of great biological value, equal in fact to meat, milk and soy. They are a source of fiber, and also provide the right amount of magnesium, which is beneficial for cardiovascular health.

That’s why if you are tired of meat or generally follow a vegan / vegetarian diet chickpeas are the ideal food. And here you will see the perfect salad to use! Colorful falafel salad with tahini sauce which you will make very easily and you will want to enjoy it every day! It is also the perfect recipe for the office as it is a salad that fits comfortably in an Arabic pie.

Materials:

1 cup chickpeas (soaked in water from the previous night)
2 cups chopped parsley
1/4 cup red onion
1 clove of garlic, finely chopped (and half in slices)
6 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon cumin
1 teaspoon salt
5 tablespoons tahini
5 tablespoons hot water
half a purple cabbage
half a lettuce
2 sliced ​​cucumbers
2 grated carrots
3 sliced ​​radishes
8 cherry tomatoes cut into 4

Implementation:

For falafels:

Drain the chickpeas and put them in the blender along with a little of the parsley, chopped onion, garlic, 1 tablespoon of olive oil, 1 tablespoon of lemon juice, cumin and a little salt. Beat them as fast as possible until it becomes a homogeneous mixture. You make this mixture falafel.

Put a little olive oil in a non-stick pan, and bake the falafel at a moderate temperature for 4-5 minutes, until golden brown. Turn them over, and continue baking for about 4 more minutes.

For the sauce:

In a bowl, mix the tahini with the hot water and the rest of the lemon juice and a little salt and keep half of the mixture aside. Put the lettuce, cabbage and the rest of the parsley in the bowl with the sauce, mix well and put the cucumber, radishes, cherry tomatoes, carrot and onion slices on top. Put the falafel aside and pour over the rest of the sauce.

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