Deconstructed Falafel Salad with Hummus Dressing
Crumble-style falafel over fresh greens, drizzled with a thinned-out lemon tahini hummus.
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Ingredients
- 15 oz Canned chickpeas, drained and rinsed
- 1/2 cup Fresh parsley, chopped
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 3 tablespoons Olive oil
- 4 cups Mixed salad greens
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, diced
- 1/2 cup Prepared hummus
- 2 tablespoons Lemon juice
- 2 tablespoons Warm water(optional)
- 1 pinch Salt and black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a food processor, pulse the chickpeas, parsley, garlic, cumin, salt, and 1 tablespoon of olive oil until coarsely crumbled but not pureed.
- 3
Spread the chickpea crumble onto the prepared baking sheet in an even layer.
- 4
Bake for 15-20 minutes, stirring halfway through, until the crumbles are golden brown and crispy.
- 5
While the falafel crumbles bake, whisk together the hummus, lemon juice, and warm water in a small bowl to create a pourable dressing.
- 6
In a large serving bowl, toss the mixed greens, cherry tomatoes, and diced cucumbers together.
- 7
Top the salad with the warm, crispy falafel crumbles.
- 8
Drizzle the lemon hummus dressing over the entire salad and serve immediately.
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