Post by natasha on Sept 24, 2016 12:41:29 GMT -5
Applecrisp,
Thanks so much for posting this on CLBB recently. I just made it and it is the best new thing I have made in some time. Delicious!
Here it is again, for those who may not have had a chance to get it from the old site. With applecrisp's notes on top.
When I saw this recipe for Falafel Salad on budgetbytes, and took a quick look at the ingredients, (some of the ingredients: tahini, chickpeas, cilantro, cumin, lemon, and garlic). Oh that was being added to my to try list.
She doesn't add actual falafel to the salad, just the ingredients/flavors, so there isn't any making of actual falafels which makes it really easy to pull together.
And, blew my stop adding recipes since I have more than enough, right out the water. (I am failing miserably at my attempt at that anyway).
Loved it. Another really good recipe from budgetbytes.com [link: www.budgetbytes.com/2014/05/falafel-salad/]. And, that dressing, I could just drink it plain. Ok, slight exaggeration, and I mean slight.
Definitely add the cucumbers as she suggested.
I used couscous since that is what I had (she used bulgur). I've never used bulgur before and I've had it a few times in tabbouleh salad and not a fan. I'm not sure why, perhaps it is the mint (blech) or the grain?
And, don't be cheap on amount of dressing used.
FALAFEL SALAD
PREP TIME
20 mins
COOK TIME
20 mins
TOTAL TIME
40 mins
Total Cost: $6.28
Cost Per Serving: $1.57
Serves: 4-6
INGREDIENTS
TAHINI DRESSING
• ⅓ cup tahini (sesame seed paste) $1.08
• ⅓ cup water $0.00
• ¼ cup lemon juice $0.18
• 2 cloves garlic, peeled $0.16
• ½ tsp cumin $0.05
• ¼ tsp cayenne pepper $0.03
• ½ tsp salt $0.02
SALAD
• 1 bunch flat leaf parsley $0.89
• 1 bunch cilantro $0.85
• 1 (19 oz.) can chickpeas $1.50
• ½ cup uncooked bulgur $0.77
• 2 small (3/4 lb.) tomatoes $0.75
INSTRUCTIONS
1. To make the dressing, smash the garlic cloves under the blade of a knife or roughly chop them. Add the garlic, tahini, water, lemon juice, cumin, cayenne, and salt to a blender. Blend until the mixture is smooth and the garlic is in small pieces. Refrigerate the dressing until ready to use.
2. To cook the bulgur, place the dry bulgur in a sauce pot. Cook and stir the dry bulgur (without water or oil) over medium heat for two minutes to toast it slightly. Add one cup of water and bring the mixture up to a boil. Add a lid to the pot, turn the heat down to low, and let it simmer for 20 minutes. After 20 minutes, fluff the bulgur and transfer it to the refrigerator without a lid to cool.
3. Wash the parsley and cilantro well under cool water. Shake as much water off as possible. Pull the leaves from the stems and then roughly chop the leaves. Place the chopped parsley and cilantro in a bowl.
4. Dice the tomato and add it to the bowl. Rinse and drain the chickpeas, then add them to the bowl. Finally, add the cooled bulgur to the boil and stir to combine the ingredients. Add a liberal amount of the tahini dressing and stir until everything is well coated.
NOTES
Want to add more? Diced cucumbers or crumbled feta would also be amazing in this.
Thanks so much for posting this on CLBB recently. I just made it and it is the best new thing I have made in some time. Delicious!
Here it is again, for those who may not have had a chance to get it from the old site. With applecrisp's notes on top.
When I saw this recipe for Falafel Salad on budgetbytes, and took a quick look at the ingredients, (some of the ingredients: tahini, chickpeas, cilantro, cumin, lemon, and garlic). Oh that was being added to my to try list.
She doesn't add actual falafel to the salad, just the ingredients/flavors, so there isn't any making of actual falafels which makes it really easy to pull together.
And, blew my stop adding recipes since I have more than enough, right out the water. (I am failing miserably at my attempt at that anyway).
Loved it. Another really good recipe from budgetbytes.com [link: www.budgetbytes.com/2014/05/falafel-salad/]. And, that dressing, I could just drink it plain. Ok, slight exaggeration, and I mean slight.
Definitely add the cucumbers as she suggested.
I used couscous since that is what I had (she used bulgur). I've never used bulgur before and I've had it a few times in tabbouleh salad and not a fan. I'm not sure why, perhaps it is the mint (blech) or the grain?
And, don't be cheap on amount of dressing used.
FALAFEL SALAD
PREP TIME
20 mins
COOK TIME
20 mins
TOTAL TIME
40 mins
Total Cost: $6.28
Cost Per Serving: $1.57
Serves: 4-6
INGREDIENTS
TAHINI DRESSING
• ⅓ cup tahini (sesame seed paste) $1.08
• ⅓ cup water $0.00
• ¼ cup lemon juice $0.18
• 2 cloves garlic, peeled $0.16
• ½ tsp cumin $0.05
• ¼ tsp cayenne pepper $0.03
• ½ tsp salt $0.02
SALAD
• 1 bunch flat leaf parsley $0.89
• 1 bunch cilantro $0.85
• 1 (19 oz.) can chickpeas $1.50
• ½ cup uncooked bulgur $0.77
• 2 small (3/4 lb.) tomatoes $0.75
INSTRUCTIONS
1. To make the dressing, smash the garlic cloves under the blade of a knife or roughly chop them. Add the garlic, tahini, water, lemon juice, cumin, cayenne, and salt to a blender. Blend until the mixture is smooth and the garlic is in small pieces. Refrigerate the dressing until ready to use.
2. To cook the bulgur, place the dry bulgur in a sauce pot. Cook and stir the dry bulgur (without water or oil) over medium heat for two minutes to toast it slightly. Add one cup of water and bring the mixture up to a boil. Add a lid to the pot, turn the heat down to low, and let it simmer for 20 minutes. After 20 minutes, fluff the bulgur and transfer it to the refrigerator without a lid to cool.
3. Wash the parsley and cilantro well under cool water. Shake as much water off as possible. Pull the leaves from the stems and then roughly chop the leaves. Place the chopped parsley and cilantro in a bowl.
4. Dice the tomato and add it to the bowl. Rinse and drain the chickpeas, then add them to the bowl. Finally, add the cooled bulgur to the boil and stir to combine the ingredients. Add a liberal amount of the tahini dressing and stir until everything is well coated.
NOTES
Want to add more? Diced cucumbers or crumbled feta would also be amazing in this.
