Falafel Plate With Tahini Dressing Falafel Plate With Tahini Dressing

Image: Jeff Coulson | Food styling: Adele Hagan | Prop styling: Laura Branson

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


Tahini Dressing:


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


  • Iron 33.0
  • Folate 76.0
  • Calcium 13.0
  • Vitamin A 32.0
  • Vitamin C 30.0
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Lunch & Dinner

Falafel Plate With Tahini Dressing