This salad is pretty dang special. It has all the flavors of falafel like chickpeas, tahini, tomatoes, lemon juice and fresh herbs, but it’s also tossed with some fresh-baked pita chips for some added crunchiness. Serve it in a bowl, eat it as a sandwich, wrap it up in pita bread.
Deconstructed Falafel Salad [Vegan]
- 3 small pita breads
- Juice from 2 lemons
- 3 tablespoons tahini
- 1 tablespoons extra virgin olive oil, plus more for brushing pitas
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- A sprinkle of fine sea salt
- 1/8 teaspoon cayenne pepper
- Freshly cracked black pepper, to taste
- 1 5-ounce can chickpeas, rinsed and drained
- 1 1/2 cups halved grape tomatoes
- 1 large English cucumber, chopped
- 4 scallions (green parts only), chopped
- 1 cup fresh Italian parsley leaves, chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1/2 cup fresh mint leaves, chopped
- Preheat the oven to 400°F.
- Lightly brush each pita with olive oil, and then cut each half into 4 wedges. Arrange in a single layer on a rimmed baking sheet. Sprinkle with some sea salt and bake for about 8 minutes, or until the pitas are lightly crisped and beginning to brown. Set aside.
- Meanwhile, juice the lemons into a large bowl, and add the tahini, oil, cumin, coriander, sea salt, cayenne, and a few cracks of fresh pepper. Whisk everything together to combine.
- To the bowl, add the chickpeas, tomatoes, cucumber, scallions, and fresh herbs and gently toss everything to combine.
- When ready to serve, toss in the pita chips and mix everything together.