Deconstructed Falafel
Ingredients
1 tbsp Extra Virgin Olive Oil
1/4 cup Red Onion (finely chopped)
2 Garlic (clove, minced)
2 tsps Cumin
1/4 tsp Sea Salt
1 1/2 cups Chickpeas (cooked, rinsed)
3 tbsps Lemon Juice (divided)
1/4 cup Parsley (finely chopped)
2 tbsps Tahini
2 tbsps Water
4 leaves Romaine (large, chopped)
Directions
Heat the oil in a non-stick pan over medium heat. Add the onion and cook for three to five minutes until softened. Add the garlic, cumin, and salt and stir to combine.
Add the chickpeas, 1/3 of the lemon juice, and the parsley, and cook for three to four minutes or until the chickpeas are warmed through. Transfer to a bowl and roughly mash the chickpeas with a potato masher or fork. Season the chickpeas with additional salt if needed.
In a small bowl combine the tahini, water, and the remaining lemon juice. Stir until smooth. Season the dressing with salt or additional lemon juice if needed.
To serve, divide the lettuce between plates and top with the chickpeas. Drizzle with the tahini sauce and enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days. Store components separately until ready to serve.
Additional Toppings
Serve with additional lemon wedges, chopped tomatoes, sliced onions, hot peppers, cucumbers, pickles, or hummus.
No Romaine Lettuce
Use baby spinach or mixed greens instead.
No Red Onion
Use yellow onion instead.
