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Baked Falafel Salad Bowl

Preheat oven to 400 degrees. Slice one head of garlic in half (or use 6 whole cloves), and roast in the oven for 7-10 minutes or until garlic is very lightly golden and the cloves are soft and squishy. Be careful not to over-roast the garlic to the point where the cloves harden, or else it will develop a bitter taste. In a food processor, or high speed blender with a tamper, combine all falafel i. . .

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Servings: 1

Prep Time: 00:20

Cook Time: 00:20

Baked Falafel

6 garlic cloves, roasted

2 cups dry chickpeas, soaked overnight

2/3 cup cilantro leaves, most of stems removed and chopped

2/3 cup parsley leaves, most of stems removed and chopped

1 teaspoon ground cumin

3/4 teaspoon salt

1/4 teaspoon pepper

10 fresh chives, chopped (or 1 tablespoon dried chives)

1 tablespoon tahini

1 tablespoon lemon juice

1 - 2 tablespoons water, as needed for blending/processing

2 tablespoons oat flour

1/2 cup breadcrumbs for coating, gluten free if desired

Dressing

1/4 cup cashew yogurt

1 teaspoon fresh dill

1/2 tablespoon tahini

1 tablespoon lime juice

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon salt

small pinch of pepper

Other Salad Ingredients

4 cups romaine lettuce, chopped

1/2 cup purple cabbage, chopped

2 tablespoons red onion, thinly sliced

6 kalamata olives, halved

1/2 of a whole wheat pita or naan, toasted and sliced into triangles

optional add-ins: diced tomatoes, avocado, bell pepper, green onion, shredded carrots, cucumber

Preparation

1Preheat oven to 400 degrees.

2Slice one head of garlic in half (or use 6 whole cloves), and roast in the oven for 7-10 minutes or until garlic is very lightly golden and the cloves are soft and squishy. Be careful not to over-roast the garlic to the point where the cloves harden, or else it will develop a bitter taste.

3In a food processor, or high speed blender with a tamper, combine all falafel ingredients except for the breadcrumbs. If using a blender, you may have to pulse and then scrape down the sides several times to make sure the mixture catches the blades and is processed fully. Add small splashes of liquid as needed to help the process, but be careful not to dilute the mixture too much.

4Hand roll the falafel mixture into 1 or 1.5 inch balls, then place each ball in a large bowl with the breadcrumbs one at a time, rolling them to coat.

5Arrange falafel balls on a silpat or parchment paper lined baking tray and bake for 10 minutes, then flip them and bake for another 10 minutes.

6While falafel balls are baking, make the dressing by combining all dressing ingredients into a small mixing bowl. Set aside.

7Chop all of the salad ingredients and arrange them in a large salad bowl. Once falafel is done baking, add a few pieces of falafel to the bowl along with the toasted pita. Drizzle the dressing on top of the salad and enjoy!

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