To arrange platter:
Put dressing in a bowl and place on one of the corners of your desired platter.
Lay falafel down the middle of the platter.
Then designate each corner for tomatoes, cucumbers…
tabouleh…
…and chickpeas. Sprinkle with scallions.
It should look something like this 🙂
As a side note…
To cook tabouleh, you usually have to pour contents into a bowl and add about 1 cup of boiling water on top. Let sit for about 15-20 minutes, or until all the water is absorbed, and it’s ready to eat!
For Deconstructed Salad Version:
Falafel Salad with Crispy Chickpeas and Lemony Tahini Dressing
Author: Rachel Kor
Recipe type: Main Dish
Serves: 4
Ingredients
- Frozen or homemade falafel balls
- To make the Crispy Chickpeas:
- 1 15 oz can chickpeas, drained
- 1 teaspoon cumin
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ½ teaspoon garlic powder
- 3 tablespoons canola oil
- 3 large tomatoes, small dice
- 1 hot house cucumber, small dice
- 5 bunches scallions, green and white part thinly sliced
- 1 5.25 oz box tabouleh, cooked
- For the Dressing:
- ½ cup tahini (crushed sesame seed paste)
- Juice of 4 lemons (about 4 tablespoons)
- ½ cup water
- 4 tablespoons fresh parsley, minced
- 2 tablespoons dry mint
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- For Platter Version:
- If using frozen falafel, follow package instructions. Once cooked, set aside to cool.
Directions
- Preheat oven to 350F
- On a sheet pan lined with foil toss together the chickpeas, cumin, pepper, salt, chili powder, paprika, garlic powder and oil. Bake for 25-35 minutes until chickpeas are golden brown and slightly crispy.
- In a separate bowl, mix the tahini paste, lemon juice and water. Use the back of a spoon to smooth out any of the clumps. Stir until smooth. Add parsley, mint, cumin and garlic and stir until combined.
- In the meantime mix the tomatoes, cucumber, scallions and tabouleh in a large bowl.
- When falafel is cooled, cut each in half.
- Toss falafel, chickpeas, tabouleh mixture and dressing in a large bowl.
This salad would also be great served with pita chips!
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