Falafel Salad With Tahini Dressing

5 from 3 votes

Falafel salad features crispy falafel, fluffy quinoa, and crunchy fresh vegetables, all tossed with a creamy lemon tahini dressing.

Prep Time15

Cook Time15

Total Time30

Course: dinner, lunch, Salad

Cuisine: Mediterranean, Middle Eastern

Diet: Gluten Free, Vegan

Servings: people

Calories: 240kcal

Prepare the falafel as instructed, you can choose to add more or less falafel balls in this salad. Cut the falafel into quarters.
10 Air fried falafels
Wash the quinoa thoroughly to remove bitterness and then place it into a small pot with water. Bring it to a boil on high heat, then immediately turn the heat down to low and cook for 15 minutes. Turn the heat off and let the pot stand for 5 minutes, the steam will ensure the quinoa is perfect.
½ cup Quinoa, 1 cup Water
Spread the cooked quinoa onto a large plate or tray to allow it to cool to room temperature. Once the quinoa has cooled, fluff it up with a fork before adding it to the salad bowl.
In a food processor, add the tahini, water, lemon juice, salt, parsley leaves, mint leaves, long green chili and process for a minute. Scrape down the sides of the bowl and then process for another minute. Do a taste test and adjust if needed.
5 tablespoons Tahini, 1 small Lemon, ¾ teaspoon Salt, ¼ cup Water, 1 handful Mint leaves, 1 Long green chili, 1 handful Parsley leaves
In a large bowl, add the cooled quinoa, all the chopped vegetables and pour over the lemon tahini dressing . Gently toss all the ingredients together. Add the quartered falafel balls at the end for presentation.
1 cup Lettuce leaves, 1 cup Radish, 1 cup Cucumbers, 1 cup Tomato, ½ cup Red onion, 1 cup Red cabbage

My favorite thing about this recipe is that you can adjust the quantities of any of the ingredients to suit you.