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These little falafels are packed with some extra green goodies - hello, parsley - a bit of healthy fat - that's you, pepita! - and lots of flavor. If you like your falafel on the chunkier side, feel free to grind them a little bit less. They'll still be good!

Parsley and Pepita Falafel Salad [Vegan]

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Cooking Time

20

Ingredients You Need for Parsley and Pepita Falafel Salad [Vegan]

For the falafel:
  • 1 cup chickpeas, cooked
  • 1/4 cup parsley, packed
  • 1/4 cup pepitas (pumpkin seeds)
  • 1 tablespoon chickpea flour
  • 1 tablespoon green onion, finely sliced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground coriander
  • 1 garlic clove, chopped

For the dressing:

  • 1 garlic clove, finely minced
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon warm water
  • a pinch of sea salt

For the salad:

  • 1 large or 2 small romaine hearts, chopped into bite-sized pieces
  • 1 small red pepper, chopped
  • 1 small tomato, chopped
  • 1/2 cup purple cabbage, finely sliced
  • 1/2 cup chickpeas, cooked
  • 1 green onion, finely sliced
  • 1/2 cup cucumber, sliced into half moons
  • 1 small carrot, shaved into ribbons using a vegetable peeler
  • 1/4 cup curly parsley, roughly chopped
  • hot sauce, lemon wedges and hummus, to serve (optional)

How to Prepare Parsley and Pepita Falafel Salad [Vegan]

For the falafel:
  1. Preheat the oven to 400°F.
  2. Add the chickpeas to the bowl of a food processor, fitted with an s-blade. Pulse to breakdown well. Add all the remaining ingredients, and pulse again - you may prefer these when the batter is almost completely smooth, but you can leave some texture if you like. Roll into tablespoon-sized balls - you should have 9 or 10.
  3. Bake on a parchment-lined sheet for 18-20 minutes, turning halfway through so that the falafels brown evenly.

For the dressing:

  1. Place finely minced garlic in the bottom of a small bowl. Add the tahini and stir together. Whisk in the lemon juice, warm water and salt. Whisk in the olive oil until smooth.

For the salad:

  1. On a platter, place the prepared lettuce. Top with chopped tomatoes and peppers, cucumber moons, shaved carrot ribbons, red cabbage, and curly parsley. Sprinkle scallions over top.
  2. Add falafels, and drizzle with dressing. If you want to make this a bit heartier, add a dollop of hummus.
  3. Serve with a wedge of lemon and hot sauce and enjoy!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Christine DesRoches

See My Recipes

Healthful foods made using wholesome, natural ingredients and always without gluten, dairy, eggs or corn.

Christine DesRoches writes recipes for her blog, My Natural Kitchen. She lives in the Niagara region of Southern Ontario. My Natural Kitchen is a collection of deeply-nourishing and healthful foods made using wholesome, natural ingredients and always without gluten, dairy, eggs or corn. "Alternative baking" has become a favourite past-time, and something beautiful, healthy and delicious is always in the works!

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