It is a source of fiber, and they also provide the right amount of magnesium, which is beneficial for cardiovascular health.

That’s why if you’re tired of meat or generally follow a vegan/vegetarian diet, chickpeas are the ideal food. And here you will see the perfect salad to make use of them! Colorful falafel salad with tahini sauce that you will make very easily and you will want to enjoy it every day! It’s also the perfect recipe for the office since it’s a salad that can easily be added to an Arabic pita.

Materials:

  • 1 cup chickpeas (soaked in water from the night before)
  • 2 cups chopped parsley
  • 1/4 cup dry red onion
  • 1 clove of garlic, chopped (and half sliced)
  • 6 tablespoons of olive oil
  • 3 tablespoons of lemon juice
  • 1 tablespoon of cumin
  • 1 teaspoon of salt
  • 5 tablespoons of tahini
  • 5 tablespoons of warm 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 the falafels:

Drain the chickpeas and put them in the blender along with some of the parsley, chopped onion, garlic, 1 tablespoon of the olive oil, 1 tablespoon of lemon juice, cumin and a pinch of salt. Beat them at maximum speed until a homogeneous mixture is formed. Form this mixture into falafel.

Put a little olive oil in a non-stick pan, and cook the falafel for 4-5 minutes at a moderate temperature, until they are golden brown. Turn them on the other side and continue cooking for about 4 more minutes.

For the sauce:

In a bowl mix the tahini with the hot water and the remaining 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 falafels aside and cover with the rest of the sauce.