I used to love to indulge in a big greasy falafel sandwich at the nearby Shawarma house. But learning to make falafel from scratch was so easy that I have no excuse to eat out to have them. The best part though is that I know exactly what is in it, and it hasn’t been baked in carcinogenic canola oil and filled with bloating wheat flour.
I usually make falafel wraps using collard greens, and I will post the recipe for that soon, but here is a salad twist to go with these scrumptious bites.
My favorite part of eating falafel sandwiches was the accompanying greasy potatoes. Making them at home is just as good and allows me to control exactly what I am putting in my body, which is oh so important when trying to avoid carcinogenic oils like canola.
What’s your personal twist on falafels? Let me know in the comments below!
Falafel Salad Bowl
- 1 Red onion
- 2 cups Chickpeas (soaked overnight, boiled for 30 minutes, and pat dry - cans are full of toxic aluminum)
- 1 tbsp Lime or lemon juice
- 1 tsp Cumin
- 4 cloves of Garlic
- 1 bunch of Cilantro or parsley
- 1 Avocado
- 2 tbsp Lime juice
- 1/4 cup Water or juice (apple or orange)
- 1 Date - if using water only (fresh and pitted or soaked)
- 4 large Organic Potatoes (red skin, if possible)
- 1 tbsp Olive oil
- 1 tbsp Paprika (optional)
- 1 head of Organic roman lettus
- 1/2 Organic Cucumber
- 1 Organic Tomato
- 4 Radishes
Preheat oven to 375 F.
Mix all falafel ingredients in a food processor or food finely and mix in with mashed chickpeas.
Roll falafel dough into tablespoon sized balls.
Slice potatoes in small wedges and sprinkle with paprika.
Once on a baking sheet, drizzle olive oil on potato wedges and falafels and bake together for 20 minutes.
Blend salad dressing ingredients together.
Chop all salad ingredients and set on one side of a large bowl.
Once cooled, place roasted potatoes and falafels on the other side of the bowl and drizzle dressing as desired.