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Falafel Salad
This falafel salad is packed with fresh vegetables, drenched with a tangy tahini dressing, and is 100% vegan.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●knife
- ●pot
- ●sauce pot
- ●bowl
📝 Preparation Steps
1
To make the dressing, smash the garlic cloves under the blade of a knife or roughly chop them. Add the garlic, tahini, water, lemon juice, cumin, cayenne, and salt to a blender. Blend until the mixture is smooth and the garlic is in small pieces. Refrigerate the dressing until ready to use.
garlic (peeled, $0.16)2 cloves
2
To cook the bulgur, place the dry bulgur in a sauce pot. Cook and stir the dry bulgur (without water or oil) over medium heat for two minutes to toast it slightly. Add one cup of water and bring the mixture up to a boil. Add a lid to the pot, turn the heat down to low, and let it simmer for ⏱️ 20 minutes. After ⏱️ 20 minutes, fluff the bulgur and transfer it to the refrigerator without a lid to cool.
3
Wash the parsley and cilantro well under cool water. Shake as much water off as possible. Pull the leaves from the stems and then roughly chop the leaves. Place the chopped parsley and cilantro in a bowl.
4
Dice the tomato and add it to the bowl. Rinse and drain the chickpeas, then add them to the bowl. Finally, add the cooled bulgur to the boil and stir to combine the ingredients. Add a liberal amount of the tahini dressing and stir until everything is well coated.
Nutrition Facts
calories
405.03 kcal
fat Content
15.85 g
serving Size
1 Serving
fiber Content
16.03 g
sodium Content
786.4 mg
protein Content
18.38 g
carbohydrate Content
53.78 g
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