Vegan • Gluten-Free • Dairy-Free

Falafel Salad

5 from 1 vote
Course: Lunch & Dinner
Servings

4

servings
Total Time

2

hours 

30

minutes
Calories

205

kcal

Ingredients

  • Falafel Patties
  • 2 cans cans garbanzo beans (BPA-free), drained

  • 2 cups gluten-free oats, uncooked

  • 2 cups onion, diced

  • 2 cups parsley, chopped

  • 4 tsp. garlic powder

  • 4 tsp. sea salt

  • 8 tsp. cumin

  • Dressing
  • 1 cup tahini

  • 3/4 cup warm water

  • 4 tsp. sea salt

  • 4 tsp cumin

  • Salad
  • 12 cups kale

  • 1 cup parsley, chopped

  • 4 small sliced tomatoes (roma tomatoes work well)

  • 12 tsp. olive oil

  • 4 tsp. sea salt

Directions

  • Preheat oven to 400 degrees Fahrenheit and spray/grease a 9×13 in baking pan.
  • Combine patty ingredients in the base of a food processor, and pulse until well combined. Put into a medium bowl and refrigerate for 1–2 hours.
  • After the patties have cooled, form into patties and bake for 15 minutes, flipping halfway through.
  • Meanwhile, whisk sauce ingredients together in a bowl and store in a mason jar.

  • Add kale to a large bowl. Massage kale leaves with oil and sea salt.
  • Divide kale between 4 bowls. Add sliced tomatoes, patties, and drizzle tahini sauce on top.

Notes

    u003cliu003eThis recipe makes approximately six 1/2 cup servings.u003c/liu003eu003cliu003eu003c/liu003e

Nutrition Facts

4 servings per container


  • Amount Per ServingCalories519
  • % Daily Value *
  • Total Fat 28g 44%
    • Total Carbohydrate 52g 18%
      • Dietary Fiber 17g 68%
      • Sugars 8g
    • Protein 19g 38%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.