Baked Falafel and Cucumber Noodle Salad With Mint-Tahini Dressing [Vegan]

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Baked Falafel and Cucumber Noodle Salad With Mint-Tahini Dressing [Vegan]Ingredients You Need for Baked Falafel and Cucumber Noodle Salad With Mint-Tahini Dressing [Vegan]How to Prepare Baked Falafel and Cucumber Noodle Salad With Mint-Tahini Dressing [Vegan]Nutritional Information

This was my first time making falafel. I had to try it twice before I got the seasonings right. However, the process itself is so easy, I can’t believe I haven’t tried this before (because I love falafel!)

Basically, you place a bunch of clean ingredients into a food processor and pulse until its a “paste” that you can mold with your hands. Then, you pop them in the oven – et voila, falafel patties!

Simple, right?

While the baked falafel steals the show here, the cucumber noodles work their own separate magic – like a crunchy, refreshing salad. The mint-tahini dressing coats the cucumber noodles and makes every bite flavorful and tangy.

Plus – baked falafel has significantly less fat than fried falafel. Instead of frying these chickpea patties, we place them in a cast iron skillet coated with olive oil, which adds flavor, healthy fats and a pretty brown color as it bakes.

Baked Falafel and Cucumber Noodle Salad With Mint-Tahini Dressing [Vegan]

Ingredients You Need for Baked Falafel and Cucumber Noodle Salad With Mint-Tahini Dressing [Vegan]

For the Falafel

1 cup canned chickpeas, rinsed, drained and patted dry
1/3 cup chopped red onion
2 tablespoons chopped parsley
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground cayenne
1 teaspoon ground coriander
salt and pepper, to taste
3 tablespoons olive oil + more for coating a cast iron skillet

See also Veganizing the Classics: 10 Timeless Holiday Recipes Get a Delicious Makeover What's the most wonderful time of the year? The holidays, of course! And what makes them even merrier is sharing delicious meals with loved ones. But what if you could enjoy your favorite holiday dishes without compromising on your values or dietary preferences? That's where we come in – presenting 10 iconic holiday recipes, expertly veganized to satisfy your taste buds and warm your heart.1. Vegan Gingerbread CookiesA sweet treat for the season, these chewy cookies are made with plant-based milk and a hint of spice.2. Lentil Shepherd's PieA comforting twist on a classic dish, this hearty casserole combines sautéed lentils with mashed potatoes and a flaky crust.3. Vegan Egg Nog Cheesecake BarsIndulge in creamy cheesecake bars infused with the warm flavors of egg nog, all wrapped up in a buttery graham cracker crust.4. Cranberry Orange RelishA tangy and refreshing side dish perfect for the holidays, this relish combines fresh cranberries with orange zest and a hint of cinnamon.5. Vegan Apple CrispTender apples, crunchy oat topping, and a drizzle of maple syrup come together in this comforting vegan dessert.6. Maple Pecan Pie BarsA classic Southern dessert gets a plant-based makeover, featuring gooey maple filling, toasted pecans, and a buttery crust.7. Spiced Pumpkin DonutsWarm spices and fluffy donuts make for the perfect holiday treat, topped with a rich glaze and sprinkles of cinnamon.8. Vegan Mashed Potato CakesA twist on latkes, these crispy cakes are filled with creamy mashed potatoes, onions, and garlic – a delightful side dish.9. Chocolate Peppermint Truffle BrowniesRich, fudgy brownies get a merry makeover with peppermint extract, dark chocolate chips, and crushed candy canes.10. Vegan Stuffing WafflesA fun twist on traditional stuffing, these waffles combine fluffy bread with savory herbs, perfect for brunch or breakfast.Experience the magic of the holidays without compromising your values or dietary preferences. Treat your loved ones to these 10 show-stopping vegan recipes that are sure to become new family traditions.

For the Dressing

3 tablespoons tahini
zest and juice of 1 small lemon
1 garlic clove, finely minced
1 tablespoon freshly chopped mint
1/4 cup water
1 tablespoon red wine vinegar

For the Salad

1 cucumber, Blade C, noodles trimmed
3 packed cups baby arugula
6 cherry tomatoes, halved

How to Prepare Baked Falafel and Cucumber Noodle Salad With Mint-Tahini Dressing [Vegan]

Preheat the oven to 400 degrees.
In a food processor, combine all of the ingredients for the falafel except for the additional oil for coating the cast iron skillet (later step). Process until no longer chunky, about 1 minute. Place into a mixing bowl and add in the egg. Toss to combine thoroughly.
Scoop out enough of the mixture to make 6 large golf ball sized falafel balls and then shape them into patties by setting them down and pressing down to slightly flatten. Set aside.
Place the falafel in a cast iron skillet coated lightly with olive oil (about 1 tablespoon.)
Bake for 12-15 minutes and then flip over and bake another 15 minutes or until the falafel is lightly browned on both sides.
While the falafel is baking, prepare the dressing and cucumber salad. Place all of the ingredients for the dressing into a bowl and whisk together. Set aside. For the salad, pat dry the cucumber noodles to remove all excess moisture and then combine in a large mixing bowl with the arugula. Toss to combine and divide onto two plates. Set aside.
When the falafel is done baking, divide equally among the salad plates and drizzle with dressing. Garnish with cherry tomatoes.

See also Indulge in the rich flavors of peanut butter and cookie dough without the guilt with these scrumptious vegan Peanut Butter Cookie Skillets.