Sunrise Falafel Salad

Allergens

N/A

Ingredients

• 1 cup chickpeas, soaked overnight
• 1 small onion, roughly chopped
• 2 cloves garlic
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 6 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1 small cucumber, thinly sliced
• 1 small red bell pepper, thinly sliced
• 1/4 cup Kalamata olives, pitted
• 1 avocado, sliced

Instructions

1. Drain and rinse the chickpeas. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, smoked paprika, salt, black pepper, and lemon juice. Pulse until well combined and slightly chunky.
2. Form the mixture into 12 falafel balls, and refrigerate for at least 30 minutes to help them hold their shape.
3. In a large skillet over medium heat, warm 1 tbsp of olive oil. Add the falafel balls and cook until golden brown on all sides, about 5 7 minutes. Remove from pan and let cool slightly.
4. Divide mixed greens among two plates. Top with cherry tomatoes, cucumber, red bell pepper, Kalamata olives, and avocado. Add falafel balls to each salad.
5. Drizzle remaining olive oil and a squeeze of lemon juice over the salads. Enjoy your energy boosting Sunrise Falafel Salad!

Chef’s Insight

Use a combination of lettuce varieties for more color and texture in the salad.

Notes

Fresh herbs are key to the flavor of this recipe; be sure to use fresh parsley and cilantro.