embracing nutrition and functional medicine

Falafel Salad with Green Tahini Sauce

Falafel salad with Green Tahini Sauce served on a bed of green leaf salad

Preparation Time

10 mins

Cooking Time

20 Minutes

Servings

4

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Ingredients

  • 60g Oats (Quick or Traditional)
  • 400g Lentils (Cooked, drained and rinsed)
  • 120g Parsley (Divided)
  • 120g Baby Spinach or Mixed Greens
  • 1 Lemon
  • 2 Garlic Cloves
  • 60g Tahini
  • 60ml Water

Method

  1. Preheat the oven to 200°C and line a baking sheet with parchment paper.
  2. Place your oats in a food processor and pulse into a fine powder. Ensure the lentils are very dry. Excess liquid will make the batter harder to work with. Add lentils, garlic, sea salt, half of the parsley, half of the lemon juice and half of the olive oil. Pulse until well combined. Form the batter into small patties or balls and transfer them to the baking sheet. Bake in the over for 20 to 25 minutes.
  3. Meanwhile, rinse out the food processor container and dry it well. Then combine the remaining parsley, lemon juice and olive oil. Add the Tahini, water and season with sea salt. Blend until smooth. Taste and adjust the lemon juice and sea salt to your requirements.
  4. Plate the baby spinach. Serve the baked falafels on top and drizzle with tahini dressing.
  5. Enjoy!

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