I've been working on perfecting this recipe for almost four months now and I think I finally did it! I was in Squaw Valley in July and had an AAAAMAZING falafel salad at the Wanderlust Festival. I spent a few months working on the perfect mixture to make the perfect patties and I finally did it. Also, I finally came up with a fantastic lemon tahini dressing that isn't too lemony, too tahini-y, or watered down. 5 minutes to prep - 25 minutes to bake.
Makes 2 large salads.
4 cups spinach, chopped
2 cups tomatoes, chopped
2 cups cucumber, peeled & chopped
1/2 cup red or green onion, chopped 1/2 cup sesame seeds
1 can garbanzo beans (chickpeas), drained
1 lemon, juiced
1/2 cup fresh parsley
1/2 garli clove 4 tsp lemon juice
4 tsp tahini
4 tsp water
In your Vitamix, food processor, or blender combine 1/2 a cup of sesame seeds, 1 can of drained garbanzo beans, juice of 1 lemon, 1/4 cup of fresh parsley, and 1/2 a garlic clove, and pulse together until you get a thick, creamy consistency.
Set your oven to 450 degrees while you make the patties. A tip to baking these to perfection - use a silicon baking mat. I tried using a regular cookie sheet and it just stuck and then crumbled. Silicon baking sheets are AMAZING. I bought this set of two from Amazon for $14.23 and I use them all the time.
The falafel mixture should be pretty wet, but able to hold a loose form. Make balls out of about 2 tbsp of the mixture - these won't be perfectly shaped! They'll be more like blobs, but will form into patties as they bake. (Kind of like when making cookies.) I made about 12 falafel blobs from the mixture.
Bake for 15 minutes, flip, and gently pat down into a patty, then bake another 10 minutes.
While the falafel is baking, chop the spinach, tomatoes, onions, and cucumber and mix together.
It can't get any easier. Combine the lemons, tahini, and water in a container with a lid and give it a good shake. DONE!
When the falafel is done baking, let them cool about 5 minutes before topping the mixed spinach, tomatoes, onions, and cucumbers. Drizzle the lemon tahini dressing over the top and try not to consume the entire salad in two breaths like I did!