“Israeli Keto Lunch Bowl: Falafel Salad with Creamy Tahini Dressing”
"Discover this cinematic and sensory Israeli Keto Lunch recipe with falafel salad and creamy tahini dressing that offers a perfect balance of flavors, textures, and aromas. Explore the history behind this delicious dish while enjoying a keto-friendly meal that is sure to impress!"
Allergens
None (but check falafel mix for allergens)
Ingredients
- 1 cup falafel mix (keto
- friendly)
- 2 cups mixed salad greens
- 1 small cucumber, sliced
- 1 medium tomato, chopped
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste Creamy Tahini Dressing:
- 1/3 cup tahini
- 1/4 cup fresh lemon juice
- 2 tablespoons water (or more to reach desired consistency)
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Prepare the falafel mix according to package instructions or recipe. Fry them in a pan with oil until they are golden brown and crispy on the outside. Set aside to cool slightly.
- In a small bowl, whisk together the tahini, lemon juice, water, garlic, salt, and pepper for the creamy tahini dressing. Adjust consistency as needed with more water or lemon juice.
- Assemble the salad by layering mixed greens in two serving bowls. Add cucumber, tomato, red onion, Kalamata olives, cherry tomatoes, feta cheese, parsley, and cilantro. Season with salt and pepper to taste.
- Top each salad with 3 4 falafel balls and drizzle with the creamy tahini dressing. Enjoy immediately!
Chef’s Insight
To achieve the perfect texture, fry falafel at medium heat to ensure even cooking.
Notes
Adjust the tahini dressing according to your preference for thickness and tanginess.