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Baked Falafel, plant based, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, healthy vegan, oil free, no refined sugar, no oil, refined sugar free, dairy free, dinner party, entertaining, dinner, falafel

Oil Free, Gluten Free, Tabbouleh

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 Servings 1x
  • Category: Side
  • Cuisine: Middle Eastern


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.


  • 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)


  1. 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.
  2. Seed 3 tomatoes, finely dice and place in the bowl.
  3. Finely dice 4 green onions and place in the bowl.
  4. Add the remaining ingredients. Taste test the flavor, adjust as needed.
  5. Serve cold garnished with romaine lettuce.


*Storage:  Refrigerate. Use within one week.