Deconstructed Falafel
Ingredients
- 1 tbspExtra Virgin Olive Oil
- 1/4 cupRed Onion (finely chopped)
- 2Garlic (clove, minced)
- 2 tspsCumin
- 1/4 tspSea Salt
- 1 1/2 cupsChickpeas (cooked, rinsed)
- 3 tbspsLemon Juice (divided)
- 1/4 cupParsley (finely chopped)
- 2 tbspsTahini
- 2 tbspsWater
- 4 leavesRomaine (large, chopped)
Nutrition
| Amount per serving | |
| Calories | 388 |
| Fat | 19g |
| Saturated | 2g |
| Polyunsaturated | 6g |
| Monounsaturated | 9g |
| Carbs | 45g |
| Fiber | 13g |
| Sugar | 8g |
| Protein | 15g |
| Sodium | 335mg |
Directions
- Heat the oil in a non-stick pan over medium heat. Add the onion and cook for three to five minutes until softened. Add the garlic, cumin, and salt and stir to combine.
- Add the chickpeas, 1/3 of the lemon juice, and the parsley, and cook for three to four minutes or until the chickpeas are warmed through. Transfer to a bowl and roughly mash the chickpeas with a potato masher or fork. Season the chickpeas with additional salt if needed.
- In a small bowl combine the tahini, water, and the remaining lemon juice. Stir until smooth. Season the dressing with salt or additional lemon juice if needed.
- To serve, divide the lettuce between plates and top with the chickpeas. Drizzle with the tahini sauce and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days. Store components separately until ready to serve.
Serving Size: One serving equals approximately 3/4 cup of the chickpea mixture and two romaine leaves.
Additional Toppings: Serve with additional lemon wedges, chopped tomatoes, sliced onions, hot peppers, cucumbers, pickles, or hummus.
No Romaine Lettuce: Use baby spinach or mixed greens instead.
No Red Onion: Use yellow onion instead.
