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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I decided I wanted to cut out some carbs but keep the taste of Falafel, so instead of stuffing it in a pita, I made it into a huge salad! And it was hit! I got the recipe for the dressing from the PPK, only change was that I added dill casue it's awesome. Ingredients:
1 (6 ounce) package falafel mix, prepared (near east is my favorite) |
1 lb mixed greens |
3 cups baby spinach |
2 cups grape tomatoes, halved |
2 tablespoons olive oil |
2 teaspoons olive oil |
3 garlic cloves, minced |
1/2 cup tahini paste |
2 teaspoons balsamic vinegar |
1/2 teaspoon salt |
fresh black pepper |
2 -3 tablespoons lemon juice (juice of one lemon) |
1/4 teaspoon paprika |
2 teaspoons dried dill weed |
1/2 cup cold water |
Directions:
1. For the dressing, heat the 2 tsp of oil in a small saucepan over medium heat and add the garlic. Lightly cook until fragrant, then remove from heat.
2. Put everything but the water into the food processor and blend until smooth.
3. Slowly add the water until you reach your desired thickness/thinness. Scrape into an airtight container and let it sit in the fridge for at least 30 minutes before serving.
4. Prepare the falafel mix and roll into balls or little patties. Cook in canola or vegetable oil until browned all over. Remove from the pan and drain on a thick paper towel to get rid of excess oil.
5. Arrange the greens on a plate and top with falafel patties, tomatoes, and drizzle on the tahini dressing.
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