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Sun Dried Tomato Falafel Salad

Sun Dried Tomato Falafel Salad
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Sun Dried Tomato Falafel Salad

Sun Dried Tomato Falafel Salad

Croutons are so last Summer, we're giving our sun dried tomato falafel salad the falafel treatment. These aren't just any falafel, they are flavored with sun-dried tomatoes for a modern interesting flavor change.

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients

For the Falafel:
 1 cup dried chickpeas, soaked in cold water overnight, drained
 Colavita Extra Virgin Olive Oil for frying
 1 small yellow onion, coarsely chopped
 3 garlic cloves, coarsely chopped
 ½ cup Colavita Sun-dried Tomatoes
 ½ cup fresh basil leaves
 1 tsp kosher salt
 ½ tsp freshly cracked black pepper
For the Salad:
 4 cups mixed baby greens
 1 cup cherry tomatoes, halved
 1 cucumber, sliced
 ¼ cup tahini
 ¼ cup water
 2 tsp lemon juice

Directions

1

Add extra virgin olive oil to a medium pot and place on medium-high heat.

2

In a food processor, pulse onion and garlic 4 to 5 times. Add sun-dried tomatoes and basil and pulse 4 to 5 times more. Add chickpeas, salt and pepper and pulse until finely chopped. Shape mixture into 1½-inch balls and set aside.

3

When oil reaches 350°F, cook 3 to 4 balls at a time for 3 minutes, until golden. Remove, place on a paper towel-lined plate to drain.

4

Meanwhile, whisk tahini with water and lemon juice, season with salt.

5

To assemble, layer greens, tomatoes and cucumbers on a large platter and top with hot falafel. Drizzle with tahini dressing.

Ingredients

For the Falafel:
 1 cup dried chickpeas, soaked in cold water overnight, drained
 Colavita Extra Virgin Olive Oil for frying
 1 small yellow onion, coarsely chopped
 3 garlic cloves, coarsely chopped
 ½ cup Colavita Sun-dried Tomatoes
 ½ cup fresh basil leaves
 1 tsp kosher salt
 ½ tsp freshly cracked black pepper
For the Salad:
 4 cups mixed baby greens
 1 cup cherry tomatoes, halved
 1 cucumber, sliced
 ¼ cup tahini
 ¼ cup water
 2 tsp lemon juice

Directions

1

Add extra virgin olive oil to a medium pot and place on medium-high heat.

2

In a food processor, pulse onion and garlic 4 to 5 times. Add sun-dried tomatoes and basil and pulse 4 to 5 times more. Add chickpeas, salt and pepper and pulse until finely chopped. Shape mixture into 1½-inch balls and set aside.

3

When oil reaches 350°F, cook 3 to 4 balls at a time for 3 minutes, until golden. Remove, place on a paper towel-lined plate to drain.

4

Meanwhile, whisk tahini with water and lemon juice, season with salt.

5

To assemble, layer greens, tomatoes and cucumbers on a large platter and top with hot falafel. Drizzle with tahini dressing.

Sun Dried Tomato Falafel Salad

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