Posted by: EatFree
Making a good falafel definitely takes an effort- from soaking the beans overnight to grinding them a meat grinder to get the perfect texture-so here I’ve made a salad that has all the flavors of a falafel sandwich but with a fraction of the effort. Make sure to buy a brand of pomegranate molasses that is unsweetened. Alternatively, you can make your own by reducing down some pomegranate juice.
- 2 tablespoons oil
- 1 small red onion, diced
- Two 15.5 ounce cans of garbanzo beans
- 5 cloves garlic, minced
- Salt and pepper to taste
- 2 teaspoons ground cumin
- ½ teaspoon hot chili powder
- ½ cup cilantro, finely chopped
- 24 oz. of any green salad mix
- Tahini, for drizzling
- Pomegranate molasses, for drizzling
- Heat oil. Cook onions until lightly golden and translucent, about 5 minutes over medium heat.
- Meanwhile drain garbanzo beans and run through a salad spinner several times to remove as much moisture as possible. Mash coarsely with a potato masher and set aside.
- Add garlic, salt, and pepper to onions and cook for a minute. Add cumin and chili powder and cook for another 2 minutes, continuously stirring.
- Add mashed chickpeas and cilantro. Combine well. Pat down mixture flat onto pan and cook for 8 minutes. Flip over mixture half way through and pat down firmly (the goal here is to create a crisp, golden edge on the chickpeas much like the exterior of a falafel.)
- Top salad greens with chickpea mixture and drizzle over tahini (thin out with some water to achieve desired consistency) and pomegranate molasses over to taste. Enjoy!