Plant-Based Mediterranean Falafel, Orzo and Feta Salad
Servings 6 servings
Calories 300kcal
Ingredients
- for falafel: 1 can chickpeas, rinsed and drained 1/2 cup chickpea flour 1 tablespoon arrowroot 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder juice of 1/2 small lemon 1/4 cup + 1 tablespoon olive oil 1/2 teaspoon sea salt handful of chopped parsley for salad: 1 1/2 cups cooked orzo 1 cup kalamata olives 1 1/2 cups cherry tomatoes, halved 1 large cucumber, diced 1 cup crumbled vegan feta 1/4 cup chopped parsley for dressing: 1 teaspoon lakanto allulose sweetener (or preferred sweetener) 1/3 cup hummus 1/3 cup olive oil juice of 1/2 lemon 1 tablespoon minced garlic 1/2 teaspoon onion powder 1/2 tablespoon red wine vinegar sea salt to taste
Instructions
- prepare falafel: preheat the oven to 400°f (200°c). -in a food processor, combine chickpeas, chickpea flour, arrowroot, ground cumin, garlic powder, onion powder, lemon juice, olive oil, and sea salt. pulse until well combined. -add the chopped parsley and pulse briefly to incorporate. -roll the mixture into small falafel balls (about 1 tablespoon each) and place them on a baking sheet lined with parchment paper. -bake for 10 minutes, then flip the falafels and bake for an additional 3-5 minutes, until golden brown. once cooled, set aside.
- prepare salad: -in a large bowl, combine the cooked and cooled orzo, kalamata olives, cherry tomatoes, cucumber, vegan feta, and chopped parsley.
- prepare dressing: -in a separate bowl, whisk together the lakanto sweetener, hummus, olive oil, lemon juice, minced garlic, onion powder, red wine vinegar, and sea salt until well combined.
- assemble: -add the cooled falafel to the salad bowl. -pour the dressing over the salad and falafel mixture, then toss gently to coat everything evenly.
- serve: -serve immediately, or refrigerate in an airtight container. it's best eaten the day of preparation to ensure the falafel stays crisp.