Name: Baked Falafel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 2 – 15 oz. cans chickpeas, drained and rinsed; 1 cup fresh flat leaf parsley, packed; 1 cup fresh cilantro, packed; 1 large white onion; 1 jalapeno pepper, seeded; 1 ½ teaspoons garlic powder; 1 Tablespoon cumin; 1 teaspoon coriander; 2 teaspoons baking powder; 1 teaspoon sea salt (+/- to taste); ¼ teaspoon freshly cracked pepper (+/- to taste); ¼ cup tahini; 2 – 3 Tablespoons water (as needed to thin it out); 1 Tablespoon hummus (See recipe here); 1/8 teaspoon garlic powder; Dash sea salt

Description

This tabbouleh salad is fresh, light, and delicious. Filled with parsley, mint, tomatoes, green onions and a hint of lemon juice making it a healthy and nutritious salad. Whole Food Plant Based, vegan, oil free, sugar free, gluten free, and no processed ingredients.

Ingredients

Scale

3 bunches flat leaf parsley, leaves only, stems removed, finely chopped
7 to 10 fresh mint leaves, stems removed, finely chopped
3 tomatoes, seeded, fine dice
4 green onions, fine dice
2 Tablespoon lemon juice (+ to taste)
½ teaspoon sea salt (+/- to taste)
1/8 teaspoon freshly cracked pepper (+/- to taste)

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Instructions

Pull off all the parsley and mint leaves and discard the stems. Place in a salad spinner to remove as much water as possible, then finely chop and place in a bowl.
Seed 3 tomatoes, finely dice and place in the bowl.
Finely dice 4 green onions and place in the bowl.
Add the remaining ingredients. Taste test the flavor, adjust as needed.
Serve cold garnished with romaine lettuce.

Notes

*Storage: Refrigerate. Use within one week.