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Baked Falafel Salad with Orange Tahini Dressing

Baked falafel with pickled onions, orange tahini dressing, lentils and pita bread on black plate
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Bake falafel salad with orange tahini dressing is a hearty salad with flavorful simmered green lentils and quick-pickled onions. 

Ingredients

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Baked falafel

  • 2 - 15 oz. (400 gm.) cans chickpeas, (3 cups) rinsed and drained
  • 1 1/2 cup flat-leaf parsley, roughly chopped
  • 1 cup cilantro (coriander), roughly chopped (I used the leaves and the tender stems)
  • 6 cloves garlic, minced
  • 3 tablespoons ground chia or flax seeds
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon ground coriander
  • 1 teaspoon baking soda
  • 1 teaspoon salt (optional)
  • 1/2 cup pepitas
  • 1/4 cup sesame seeds
  • 1 - 2 teaspoons red chili flakes

Simmered lentils

  • 1 cup rinsed green or brown lentils
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 2 1/4 cups water
  • Pinch of salt (optional)

Quick pickled onions

  • 2 red onions, peeled and sliced thin
  • 1/2 cup raspberry vinegar, red wine vinegar or merlot vinegar
  • 3 tablespoons liquid sweetener such as date paste or maple syrup
  • 1/4 teaspoon sea salt

Orange tahini dressing

  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 2/3 cup orange juice
  • 1 clove mince or crushed garlic

Instructions

  1. Preheat the oven to 3750 F. (1900 C.)
  2. To make the toasted seed mix, heat a skillet over medium heat and add 1 cup pepitas, ½ cup sesame seeds and 1-2 tsp. red chili flakes. Toast for about 2 minutes until the seeds start to brown. The sesame seeds will start to pop, so that’s when you want to be sure to take them off the heat.
  3. Break up the seeds just a bit in a spice grinder, blender, or using a mortar and pestle. A few turns will do.
  4. To make the falafel, in a food processor or blender, combine the rinsed chickpeas, parsley, cilantro, garlic, ground chia or flax seeds, baking soda, and salt (if using). Process the ingredients until a relatively smooth dough is formed. You may need to scrape the sides of the food processor from time to time.
  5. Either remove the blade from your food processor or transfer the ingredients to a bowl. Mix in ¼ cups of the seed mix until it is distributed throughout the falafel mix.
  6. Line a baking sheet with parchment paper or a silicone baking mat. Add ¼ cup (the rest) of the seed mix on a small plate or shallow dish. Scoop out the falafel mix and form them into balls about the size of a golf ball (an ice cream scoop is wonderful here). Lightly roll each ball in the nut mix and add it to the tray.
  7. Place the tray in the oven and bake, uncovered, for 40-45 minutes until the falafel starts to brown and is firm to the touch.
  8. While the falafel bakes, cook the lentils along with the rest of the ingredients in a medium pot. Cover and simmer until the lentils are tender and the liquid is absorbed (about 30 minutes). Check periodically and add more liquid if necessary. 
  9. If you are making quick pickled onions, this is a good time to take that task on. In a small bowl, combine the vinegar, liquid sweetener and salt. Mix in the onions, cover them, and place them in the fridge. Stir them a few times to help with the marinating process.
  10. Make the dressing by combining the tahini, lemon juice, orange juice, and minced garlic in a small bowl. Add more juice or water if you want the dressing thinner.
  11. While the falafel and lentils finish cooking, prep any lettuce or vegetables you want to include. I used shredded Romain, sliced cucumber, sliced radish, and diced cherry tomatoes, but this is entirely up to you. 
  12. To serve, layer the lettuce and veg on a plate and add cooked lentils, falafel, and pickled onions. Top with the dressing or serve on the side.

Notes

  • Store leftover falafel and lentils separately in airtight containers. They keep for 4-5 days in the refrigerator. 
  • The onions and dressing can be made days in advance.
  • If you are in a pinch, canned lentils can be substituted. Heat them with a 1 teaspoon of dried thyme. 2 cans should do the trick as a good substitute.

Nutrition

Find it online: https://veganwithgusto.com/baked-falafel/