This hearty and healthy salad is great for dinner, plus the leftovers make an excellent take-to-work lunch.
Baked falafel multigrain salad
Ingredients:
2 ½ cups store bought falafel mix
½ cup bulgur wheat cooked
1 cup drained canned chickpeas
1 cup cooked pearl barley
½ cup coarsely chopped parley
¼ cup chopped mint
2 medium tomatoes diced
4 radishes thinly sliced
1 carrot, julienned
½ cup pomegranate seeds
¼ cup almonds
¼ tahini
¼ cup water
1 tbsp lemon juice
2 tbsp plain yogurt
1 tsp olive oil
salt & pepper
Method:
1) Prepare the falafel mix as instructed on the package. Instead of deep frying, form into walnut size pieces and bake in a hot oven 350⁰-375⁰ for approximately 20-25 minutes until crispy on the outside and piping hot inside. Then keep to one side.
2) Next, in a large bowl, mix together all the other salad ingredients, season lightly with salt and pepper, and drizzle of olive oil.
3) Next, divide onto 4 servings and garnish with a little lettuce.
4) Then add to the salad the baked falafel, 4-6 pieces per person.
5) To make Tahini Dressing, whisk together the tahini, water, lemon juice, plain yogurt and salt & pepper in a bowl. If a little more or less water is need, adjust accordingly so that the dressing is just thick enough to coat a spoon.
6) Then drizzle with tahini dressing and serve.
7) Any combination of cooked grains, raw shaved or pickled vegetables make a wonderful variation to this salad.
Serves 4
Courtesy Michael Bonacini, www.oliverbonacini.com