Crispy Oven-Baked Falafel Salad Plate

Serves 2
Nutrition facts per serving (no falafel, no dressing): Calories: 110; fat: 6g (saturated: 2g), carbohydrates: 12g, protein: 5g, fiber: 2g, sugar: 5g, sodium: 358mg

Nutrition facts per serving (total): Calories: 354; fat: 40g (saturated: 3g), carbohydrates: 34g, protein: 15g, fiber: 6g, sugar: 5g, sodium: 365mg

• 1 Romaine heart, shredded (about 5 cups)

• Salt and freshly ground pepper 

• 1-2 teaspoons  lemon juice

• 1-2 teaspoons  extra-virgin olive oil 

• ½ english cucumber, diced (about 1 cup) 

• 1 cup cherry tomatoes, cut in half or 1 cup diced tomato 

• 4 radishes, sliced 

• ½ small red onion, thinly sliced or pickled onions (recipe below) 

• 1 ounce feta cheese, crumbled 

• ¼ cup tahini dressing (recipe below) 

• 4 falafel patties (recipe below)

In a medium bowl, season romaine lettuce with salt and pepper and toss with lemon juice to taste. Add olive to taste. 

Divide romaine in two individual bowls. Divide with cucumbers, tomatoes, radish, onions (or pickled onions) and feta cheese evenly over the two bowls. Place 2 patties on each bowl and drizzle with 2 tablespoons of the tahini dressing.

Tahini dressing 

Makes about 1¼ cups 
Nutrition facts per ¼ cup: Calories: 156; fat: 12g (saturated: 2g), carbohydrates: 8g, protein: 4g, fiber: 4g, sugar: 0g, sodium: 2 mg

• ½ cup tahini

• ½ cup water

• ¼  cup lemon juice

• 2 garlic cloves, minced

• Salt and pepper

Whisk tahini, water, lemon juice, and garlic together in a small bowl until smooth. Season to taste with salt and pepper. 

Oven-Baked Falafel 

Makes 10 falafel patties
Nutrition facts per patty: Calories: 83; fat: 14g (saturated: 0g), carbohydrates: 9g, protein: 4g, fiber: 1g, sugar: 0g, sodium: 3mg

This recipe can be easily doubled. The cooked patties store very well. You can keep leftover falafels in an airtight container in the fridge for up to 2 days, or freeze them for a month. Reheat the falafel in a 400 degree oven until warm and crisp. The flax seeds in the recipe help bind and give the falafel patties extra structure. They also have a lot of nutritional benefits. That said, if you want to leave them out of the recipe, you can. The falafel will still be delicious, just a bit softer in texture.

• ⅓ cup old fashioned or quick oats 

• 1 cup chopped broccoli (carrot or kale) 

• 1 onion roughly chopped (about 1 cup chopped) 

• 3 garlic cloves, peeled 

• 1 cup packed parsley leaves

• 2 tablespoons milled flax seeds (optional) 

• 2 teaspoons ground cumin

• ½ teaspoon turmeric 

• Kosher Salt and freshly ground black pepper 

• 1 (14.5) ounce can chickpeas, drained and rinsed

• 2 tablespoon extra-virgin olive oil 

Adjust oven rack to position it about 5-6 inches from broiler element. Heat oven to 450 degrees. Brush baking tray with 1 tablespoon oil.  

In a food processor, pulse until finely chopped (about 10 pulses) the oats, broccoli, onion, garlic, parsley, flax seeds, spices, 1½  teaspoons salt and ½ teaspoon black pepper. Add the chickpeas and pulse again to break down the chickpeas to a coarse paste-- it should not be as smooth as hummus, about 8 more pulses. Scrap down the sides of the bowl as needed.

Portion out 10 patties using a scant ¼ cup measuring cup. Gently flatten them down into 2 1/2 inch patties. Place them on the prepared baking sheet. Brush remaining oil on top of the patties. 

Change oven setting to broil and broil falafels for about 4-6 minutes per side. Keep a careful eye on your patties so they don't burn.