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Dairy
Easy
1 Hour
Diets 
When I first tried falafel in Israel, I discovered something I never knew before…authentic falafel is mostly green inside thanks to the large dose of fresh herbs. You can substitute frozen falafel in a pinch, but if you have the extra time, I beg you to try this fresh baked falafel recipe. This bowl is a combination of fresh vegetables and some store-bought items. Quick ‘n easy. Falafel recipe yields 12 falafel balls
1 cup dried chickpeas soaked overnight in cold water
1/2 red onion
1/2 cup fresh parsley, loosely packed
1/2 cup fresh cilantro, loosely packed
4 cloves garlic or 4 cubes Gefen Frozen Garlic
1 teaspoon salt
1/2 teaspoon freshly ground Gefen Black Pepper
1/2 teaspoon Pereg Cumin
1/4 teaspoon coriander
1/4 cup + 2 tablespoons Tuscanini Olive Oil, divided
1 bag romaine lettuce
12 falafel balls (store-bought, or use the following recipe)
1 cup tabouli salad (I used the NearEast instant tabouli)
1/2 cup Ta’amti Feta Cheese
1/3 cup mixed olives
2 Persian cucumbers, sliced
1/2 cup cherry tomatoes, sliced
1 small red onion, sliced thinly
tahini sauce, for serving
Preheat the oven to 375 degrees Fahrenheit. Pour one-fourth cup + one tablespoon olive oil onto a rimmed baking sheet and turn until the pan is evenly coated. Set aside.
Drain the chickpeas from the water. Pour them into a food processor along with the red onion half, parsley, cilantro, garlic, spices and one tablespoon of olive oil. Blend.
Using your hands, scoop out about two heaping tablespoons of the mixture at a time. Shape the falafel into small patties, about two inches wide and half an inch thick. Place each falafel on your oiled pan.
Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides.
Place romaine lettuce in a large bowl. Top with falafel balls, tabouli salad, feta cheese, mixed olives, cucumber, cherry tomatoes, and red onion. Drizzle with tahini sauce before serving.
If you’re using ready prepared falafel, skip to step 5.
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