How do I make the falafel patties for this recipe?

Combine chickpeas, red onion, parsley, garlic, cumin, cayenne, coriander, salt, pepper, and olive oil in a food processor until no longer chunky, then shape into golf ball-sized patties and flatten.

What's the best way to prepare the cucumber noodles?

Use a spiralizer with Blade C to create the noodles, then pat them dry thoroughly to remove excess moisture before combining with arugula.

Can I make the mint-tahini dressing ahead of time?

Yes, you can whisk together the tahini, lemon zest and juice, minced garlic, chopped mint, water, and red wine vinegar and set it aside until ready to serve.

How long should I bake the falafel?

Bake the falafel in a preheated 400-degree oven for 12-15 minutes, then flip and bake for another 15 minutes until lightly browned on both sides.

What's the best way to store leftover Baked Falafel and Cucumber Noodle Salad?

It's best to store the falafel and salad components separately, as the dressed cucumber noodles and arugula will become soggy quickly. Store falafel in an airtight container in the fridge for 2-3 days.

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Baked Falafel and Cucumber Noodle Salad With Mint-Tahini Dressing
[Vegan]

AM By: Alissandra Maffucci

Author Bio

Alissandra Maffucci is an enthusiastic home cook and blogger at Inspiralized. Inspiralized offers a creative new... Read More

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Plated baked falafel and cucumber noodle salad, garnished with halved cherry tomatoes and drizzled with mint-tahini dressing.

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Baked Falafel and Cucumber Noodle Salad With Mint-Tahini Dressing

310.0

Dairy Free

Vegan

This was my first time making falafel. I had to try it twice before I got the seasonings right. However, the process itself is so easy, I can’t believe I haven’t tried this before (because I love falafel!) Basically, you place a bunch of clean ingredients into a food processor and... Read More

Ingredients You Need for Baked Falafel and Cucumber Noodle Salad With Mint-Tahini Dressing [Vegan]

For the Falafel

1 cup canned chickpeas, rinsed, drained and patted dry
1/3 cup chopped red onion
2 tablespoons chopped parsley
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground cayenne
1 teaspoon ground coriander
salt and pepper, to taste
3 tablespoons olive oil + more for coating a cast iron skillet

For the Dressing

3 tablespoons tahini
zest and juice of 1 small lemon
1 garlic clove, finely minced
1 tablespoon freshly chopped mint
1/4 cup water
1 tablespoon red wine vinegar

For the Salad

1 cucumber, Blade C, noodles trimmed
3 packed cups baby arugula
6 cherry tomatoes, halved

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How to Prepare Baked Falafel and Cucumber Noodle Salad With Mint-Tahini Dressing [Vegan]

Preheat the oven to 400 degrees.
In a food processor, combine all of the ingredients for the falafel except for the additional oil for coating the cast iron skillet (later step). Process until no longer chunky, about 1 minute. Place into a mixing bowl and add in the egg. Toss to combine thoroughly.
Scoop out enough of the mixture to make 6 large golf ball sized falafel balls and then shape them into patties by setting them down and pressing down to slightly flatten. Set aside.
Place the falafel in a cast iron skillet coated lightly with olive oil (about 1 tablespoon.)
Bake for 12-15 minutes and then flip over and bake another 15 minutes or until the falafel is lightly browned on both sides.
While the falafel is baking, prepare the dressing and cucumber salad. Place all of the ingredients for the dressing into a bowl and whisk together. Set aside. For the salad, pat dry the cucumber noodles to remove all excess moisture and then combine in a large mixing bowl with the arugula. Toss to combine and divide onto two plates. Set aside.
When the falafel is done baking, divide equally among the salad plates and drizzle with dressing. Garnish with cherry tomatoes.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Mary Smithson says:

August 8, 2014 at 12:40 am

Please fix the instructions. Remove this: "Place into a mixing bowl and add in the egg. Toss to combine thoroughly."

It has obviously been copied and pasted from another recipe.
Diane says:

July 23, 2014 at 8:42 am

Add in the egg? What egg (not listed in ingredients)? Why is an egg even required? Is there a vegan option?