Deconstructed Falafel
Be ready y'all, this recipe is gonna transport your taste buds straight to the Mediterranean. With veggies, bold spices, and a tangy dressing, it's the ultimate meal for any day of the week. Get ready to crush it, my friends!
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- ¼ cup Red Onion
- 2 Garlic (clove, minced)
- 1½ cup Chickpeas cooked, rinsed
- 3 tbsp Lemon Juice
- 2 tbsp Tahini
- ¼ cup Parsley finely chopped
- 2 tbsp Water
- 4 leaves Romaine large, chopped
- 2 tsp Cumin
- ¼ Salt
Instructions
- Heat the oil in a non-stick pan over medium heat. Add the onion and cook for three to five minutes
- until softened. Add the garlic, cumin, and salt and stir to combine.
- Add the chickpeas, 1/3 of the lemon juice, and the parsley, and cook for three to four minutes or
- until the chickpeas are warmed through. Transfer to a bowl and roughly mash the chickpeas with a
- potato masher or fork. Season the chickpeas with additional salt if needed.
- In a small bowl combine the tahini, water, and the remaining lemon juice. Stir until smooth. Season
- the dressing with salt or additional lemon juice if needed.
- To serve, divide the lettuce between plates and top with the chickpeas. Drizzle with the tahini
- sauce and enjoy!
Notes
Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.