Falafel Tahini Salad
Ingredients
- 2 2/3 cupsGreen Lentils (cooked, drained and rinsed)
- 1/3 cupTahini (divided)
- 1/2 cupCilantro (finely chopped)
- 1 tspCumin
- 1 tbspApple Cider Vinegar
- 1 tspSea Salt (divided)
- 1/4 cupUnsweetened Coconut Yogurt
- 1/4 cupWater
- 8 cupsMixed Greens
- 1 cupSauerkraut
Nutrition
| Amount per serving | |
| Calories | 317 |
| Fat | 13g |
| Saturated | 2g |
| Polyunsaturated | 6g |
| Monounsaturated | 5g |
| Carbs | 36g |
| Fiber | 15g |
| Sugar | 3g |
| Protein | 18g |
| Sodium | 892mg |
Directions
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- In a food processor or blender, combine the lentils, 2/3 of the tahini, cilantro, cumin, apple cider vinegar and half the salt.
- Form the mixture into balls using about 1 to 1 1/2 tablespoons of the mixture for each ball. Place on the baking sheet and cook for 20 to 25 minutes or until warmed through and firm.
- Meanwhile, make the dressing by whisking together the yogurt, remaining tahini, remaining salt and water.
- Divide the mixed greens onto plates and top with the lentil tahini falafels, sauerkraut and tahini yogurt dressing. Enjoy!
Notes
Leftovers: Refrigerate the falafels separately in an airtight container for up to seven days or freeze for up to two months. For best results, reheat the falafels in the oven just before serving.
Serving Size: One serving is approximately five falafels, 2 cups of mixed greens, 1/4 cup of sauerkraut and 2 tablespoons of dressing.
Additional Toppings: Avocado, mushrooms, sliced peppers, cucumbers, tomato, capers and/or olives.
No Sauerkraut: Use pickled cabbage instead.
