This familiar sandwich turns into a salad by presenting the same components in a different manner. They can easily be stuffed into a pita for a meal on the go too.
- Prep time 15 minutes
- Total time 20 minutes
- Portion size 4 servings
Ingredients
Tahini Dressing:
Method
Tahini Dressing: In small bowl, whisk together oil, tahini, lemon juice, vinegar, salt and pepper; set aside.In food processor, pulse onion with garlic until finely chopped. Add chickpeas, cilantro, cumin, cayenne, salt and pepper; pulse until in fine paste. Stir in flour. Shape by scant 2 tbsp into 16 balls; flatten to 1/2-inch (1 cm) thickness.
In nonstick skillet, heat half of the oil over medium heat; cook falafels, in batches, turning once and adding more oil as needed, until golden, 4 to 6 minutes.
Arrange lettuce, cucumber, sprouts, tomatoes and falafels on platter; serve with dressing.
Nutritional facts Per serving: about
- Fibre 9 g
- Sodium 593 mg
- Sugars 9 g
- Protein 11 g
- Calories 425.0
- Total fat 26 g
- Potassium 718 mg
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 40 g
%RDI
- Iron 33.0
- Folate 76.0
- Calcium 13.0
- Vitamin A 32.0
- Vitamin C 30.0
