This vegan falafel salad with a lemony tahini dressing is not only healthy, but also incredibly flavourful! It is a great vegan meal prep recipe that's easy and requires just simple, whole ingredients. Gluten-free and oil-free.
Does anyone else think that January has gone by incredibly fast? Although, to be honest there is nothing new here as that seems to be the case with every month nowadays. January was a funny month, so in places I felt like it couldn’t be any slower. But overall, I’m surprised that I’m sitting here thinking about my goals for February already.
January has consisted of moving back to uni and a few ups and downs, but overall it has been nice to settle back into my old routine and do a lot of reflecting about the direction you want this year to take. I recognised the value of taking time to actually think about anything that’s worrying you as opposed to keeping yourself occupied as a means of avoiding doing so.
Now, let’s discuss the food I’m sharing today, which is this incredibly yummy falafel salad with a tahini dressing.
Vegan falafel salad
I have to admit that not all of my experiences with falafel have been overwhelmingly positive. Quite often baked falafel in particular can be dry and flavourless. Don’t get me wrong, I definitely don’t take the ‘all fried things are bad’ perspective. But when done correctly, baked falafel has the potential to taste even better.
They’re also a fantastic salad ingredient. The best way to take your salads to the next level is by adding plant ingredients that aren’t just vegetables. Falafel is one of my favourites. Together with a great dressing, you’re good to go.
What’s great about these falafels is just how simple they are. You really don’t need anything except for basic ingredients and 25 minutes of cooking time, which is a good opportunity to prepare the salad and the dressing.
I added spinach to these falafels for some extra flavour and for a great way to eat more greens. I know that drinking green smoothies isn’t everyone’s favourite way to do so, so I like finding new ways to implement them in favourite recipes that actually taste good.
The creamy tahini dressing
Tangy, lemony dressings are perfect for salads, especially with falafel. This lemon tahini dressing also couldn’t be easier. All you have to do is stir together the ingredients, which are tahini, lemon juice, tamari, black pepper and water.
Something that I also like doing is preparing it in a bigger batch and using it for a range of different recipes, such as other salads, sandwiches, fries, etc.
Reasons to love this falafel salad
- It’s great for beginner vegans and anyone that’s new to plantbased cooking.
- It is gluten-free.
- Oil-free also.
- It requires just simple ingredients.
- The falafels are perfectly crispy and flavourful.
- It is quick and healthy at the same time.
- The tahini dressing goes perfectly with the flavours of the salad.
- This falafel salad is also brilliant for meal prep.
- It’s great as a post-workout meal.
How to make vegan falafel salad
Start by preheating the oven to 200 degrees C/390 F.
Then, prepare the falafels. Add tinned chickpeas, onion, lemon juice, spinach, garlic, coriander, tahini and brown rice flour (or any other gluten-free flour of choice) to a blender or food processor.
Blend until smooth, adding water if it is too dry. Roll the falafel 'dough' into 8 even-sized spheres and arrange them on a baking sheet, and bake in the oven for 25 minutes, until crispy.
Meanwhile, add mushrooms to a non-stick frying pan and sauté for around 5 minutes, until they cook down. At the same time, prepare the dressing by whisking together the tahini, lemon juice, tamari, black pepper and water.
Once the falafels are ready, mix together the salad ingredients (mushrooms, tomatoes, spinach, cucumber and avocado) and serve with the falafels and the lemon tahini dressing. Store the dressing separately from the salad if you are meal prepping this dish. The falafel lasts in the fridge for up to 5 days.
Other vegan lunch recipes
- Buckwheat crepes with mushrooms
- Creamy tofu pasta
- 'Cheesy' potatoes with Brussels sprouts
- Ravioli with tofu and spinach
- Harvest bowl with chickpeas
Let me know in the comments - what's your favourite lunchtime dish at the moment? If you give this falafel salad a go, be sure to tag me on Instagram (@earthofmariaa) and leave your feedback in the comments below!
For the falafel
- 1 can tinned chickpeas (about 1.5 cups or 240g)
- 1 medium onion chopped
- juice of 1 lemon
- ½ cup spinach chopped
- 1 clove garlic minced
- ¼ cup coriander
- 1 tbsp tahini
- 2 tbsp brown rice flour
For the salad
- 5 oz mushrooms chopped
- 1.5 cups spinach chopped
- 5 oz cherry tomatoes
- ½ large cucumber
- 1 large avocado
- Preheat oven to 200 degrees C/390 degrees F.
- Add the chickpeas, onion, lemon juice, spinach, garlic, coriander, tahini and brown rice flour to a blender or food processor. Blend until smooth, adding a couple of tbsps of water if it is too dry.
- Roll the dough into 8 even-sized spheres and place them on a sheet of baking paper. Bake for 25 minutes, or until crispy.
- Meanwhile, add the mushrooms to a non-stick frying pan and sauté for around 5 minutes, until they cook down. At the same time, prepare the dressing by whisking together the tahini, lemon juice, tamari, black pepper and water.
- Once the falafels are ready, mix together the salad ingredients (mushrooms, spinach, cherry tomatoes, cucumber and avocado) and serve with the falafel and tahini dressing. Store the dressing separately from the salad if you are meal prepping this dish. The falafel lasts in the fridge for up to 5 days.