Typical falafel is deep-fried, but for this SuperSwap, it’s just lightly pan-fried. The secret to holding the patties together is the flaxseed. No need for an egg or bread crumbs. Oh, and don’t for a second try to skip the fresh mint — it adds big-time flavor.
p.s. Use this tahini-dill dressing as a quick veggie dip anytime.
30 • Servings: Makes 2 servings Print Recipe
Ingredients
Falafel:
- One 15-ounce can chickpeas, drained & rinsed (1.5 cups)
- 1/4 red onion, finely chopped (about 1/4 cup)
- Juice of 1 lemon (about 3 tablespoons)
- 2 tablespoons ground flaxseed
- 1/4 teaspoon sea salt
- 1/8 teaspoon cayenne
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
- 1.5 tablespoons extra virgin olive oil OR avocado oil
Tahini-Dill Dressing:
- 2 tablespoons tahini (sesame seed paste)
- 3 tablespoons water
- 1/8 teaspoon dried dill
- 1/8 teaspoon sea salt
Salad:
- 5 cups chopped romaine lettuce
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
Directions
- MAKE THE FALAFEL. In a food processor or blender, combine half the chickpeas, the onion, lemon juice, flaxseed, cumin, salt, and cayenne and pulse until mostly smooth. Add the remaining chickpeas, the parsley, and the mint. Pulse again just until slightly chunky. Form the chickpea mixture into 6 patties and place in freezer for about 10 minutes to firm them up.
- COOK THE FALAFEL. In a 12-inch skillet, heat the oil over medium heat. Add the patties and cook for about 4 minutes on each side, until golden.
- MAKE THE DRESSING. In a small bowl, stir together the tahini, water, dill, and salt until well combined.
- ASSEMBLE THE SALAD. In a large bowl, toss together the lettuce, parsley, and mint. Divide the salad between two plates and top each with 3 falafel patties and drizzled on some dressing.
A COUPLE MORE THINGS...
Better beans: Beans soaked and cooked from scratch are easier to digest and have more absorbable protein and minerals.
Sliders: These falafel patties also make awesome sliders on sprouted whole-grain dinner rolls. Use the dressing as a spread on top of the sliders.
Nutritional Facts for Fast Falafel Bowl
1 serving = 3 falafel patties + salad + drizzle of dressing
Makes 2 servings
Daily Value %*
21%
36%
12%
0%
30%
13%
60%
32%
0%
20%
30%
6%
* Daily Value % based on a 2000 calorie diet.
Kristen Allen says
I’ve made this recipe several times and it is BOMB. Love the mint in the falafel and in the salad and that dressing is divine. Last time I put the falafel in the air fryer and it came out delicious!
DJ Blatner, RDN says
Hey! Thanks for the recipe LOVE! So glad you’re a falafel bowl #fangirl. Love the idea of the air fryer. Almost makes me want to buy one! xoxox