Israeli Vegetarian Lunch Delight: Hummus, Falafel, and Tahini Salad

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups cooked chickpeas
• 1 cup tahini paste
• 2 cups mixed salad greens
• 1 large cucumber, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, thinly sliced
• 1 lemon, juiced and zested
• 4 pita breads
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. a. In a food processor, blend half of the chickpeas with 2 tbsp tahini paste, 1 clove garlic, lemon juice, salt, and pepper until smooth. Set aside. b. In the same food processor, combine remaining chickpeas, 1/4 cup chopped parsley, 1/4 cup chopped cilantro, 1/2 tsp ground cumin, 1/2 tsp ground coriander, and salt to taste. Blend until mixture forms a coarse texture. Shape into 8 falafel balls and set aside. c. Preheat oven to 350°F (175°C). Cut pita breads into triangles and brush with olive oil. Bake for 5 minutes, or until golden brown. Set aside. d. In a small bowl, whisk together remaining tahini paste, lemon juice, lemon zest, 3 tbsp water, and salt to taste. Set aside. e. Arrange mixed salad greens on plates. Top with falafel balls, cucumber, bell peppers, and red onion slices. Drizzle tahini dressing over the salad, and serve with hummus, pita breads, and a side of olives.

Chef’s Insight

The balance of flavors and textures in this dish is key to a satisfying meal.

Notes

Serve with a side of pickles or olives for added flavor.