Falafel Salad


(2 Servings)

1 Can of Chickpeas

1/4 Cup of Red Onion

1/2 Cup of Fresh Parsley

1 Cloves of Garlic

1/2 tsp of Cumin

Pinch of Sea Salt & Pepper

2 Cup of Fresh Greens

1/2 Cup of Cherry Tomatoes

1/2 Cup of Cucumbers

2 Tbsp of Tahini

1 tsp of Lemon Juice


Pre-heat the oven to 400F. Combine the chickpeas, red onions, garlic, cumin, parsley and cilantro in a food processor. Process for a few seconds, leaving the mixture a little bit chunky. Form 8 small patties with the mixture and then refrigerate for an hour to let them set. Bake for 45 minutes, flipping them halfway. While the falafel is baking prepare the salad and the dressing by combining the tahini and lemon juice.


Fat: 3 g

Carbs: 29 g

Protein: 9 g

Total Calories: 171 Calories

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