Falafel Salad with Tahini Sauce Dressing

Ingredients: Salad

  • mixed greens (recommended 2-3 cups per serving)
  • leftover falafels (recommended 2 per serving)
  • 1/2 cup black olives (slides, halved, whole)

Optional: small red onion cut into thin ribbons (recommended 1/4 per serving)

Instructions: Salad

For Meal:

  • Mix in the greens, black olives, and red onions if using.
  • Add in tahini sauce and mix until all ingredients are lightly coated.
  • Serve with falafels on top.

For Lunches

  • Add the greens, and red onions if using, on the bottom of your container and place a paper towel/napkin on top.
  • Place the falafels and olives on top.
  • Have the sauce in a spare container to mix when eating.

Note: This is a leftover dish, the quantity depends on the falafels made and saved. It’s a great recipe for school/work lunches and can last up to the whole week. 

Ingredients: Tahini Sauce

  • 1 cup sesame tahini
  • 1/3 cup lemon juice [1-2 fresh lemons depending on size]
  • 2-4 cloves garlic (minced)
  • 1-1 1/2 cup water
  • 1/2 – 1 tsp cayenne pepper
  • 1 tsp salt [ground Himalayan Pink]
  • 1 bundle of parsley (leaves and minor stems minced)

Optional: 1 bundle of cilantro (leaves and minor stems minced)

Instructions:Tahini Sauce

Using Blender or Food Processor

  • Add the tahini, lemon juice, garlic, parsley, and cilantro if being used. Begin to process.
  • Slowly add in the water until desired texture is reached.
  • Once you’ve gotten your favorite texture, add in the seasonings and again process until all is fully mixed.
  • Refrigerate until ready for use.

Using Knife

  • After everything is minced, add the garlic, parsley and cilantro if being used, salt, cayenne pepper, and lemon juice to a glass jar, or bowl etc. (the container you will store it in) and thoroughly mix.
  • Add half of the tahini and half of the water and mix together.
  • Once mixed, add the remainder of the tahini and gradually add in the water until your desired texture is reached. It should be a thick sauce but not a thick paste.
  • Refrigerate until ready for use.

Note: The sauce will last up to 1-2 weeks in the fridge. 

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