Falafel Salad Jar
Ingredients
- 1 cup of hummus
- for falafels
- 1 1/2 cups of soaked chikpeas
- 3/8 cup of minced yellow onion
- 1 clove of garlic
- 1 tbs of fresh squeezed lemon juice
- 1 tbs of chopped curly parsley
- 1 1/2 tsp of chopped cilantro
- 1/2 tsp of pink himalayan salt
- 1/4 tsp of cumin
- 1/8 tsp of black pepper
- 1/2 cup of almond meal
- 3 tbs of all-purpose flour
- pinch of cayenne pepper
- for tzatziki
- 1/2 cup of sour cream (we used @followyourheart)
- 1/2 cup of shredded cucumber
- 1 clove of minced garlic
- 1 tsp of lemon juice
- 1 tsp of fresh dill
- 1/2 tsp of olive oil
- 1/2 of pink himalayan salt
- 1/8 tsp of garlic powder
- 1/8 tsp of black pepper
- for tabbouleh
- 1 cup of cooked couscous
- zest of one lemon
- 1/8 tsp of pink himalayan salt
- 1/8 tsp of black pepper
- 1 tsp of olive oil
- 2 tsp of lemon juice
- 1/4 cup of chopped parsley
- 1/4 cup of chopped baby heirloom tomatoes
- for olive mix
- 1/4 cup of diced red bell pepper
- 1/4 cup of diced cucumber
- 1/4 cup of red pepper stuffed olives (from @mediterraneanorganic)
- 1/8 tsp of dill
Preparation
Combine ingredients for falafels into food processor
Blend a few pulses(avoid over blending)
Place mixture in a medium sized mixing bowl
Stir in almondmeal and with hand form desired size falafel
Place on a greased baking sheet
Bake for 20 minutes, flip half way thru
Combine ingredients for tzatziki in a medium sized bowl
Stir well, place in fridge
For tabbouleh combine all ingredients in a small bowl and set aside
Combine ingredients for olive mix in a small bowl
Remove tzatziki from fridge