The Hot n Crispy Falafel Salad You Didn’t Know You’ve Been Craving! | Ilana Muhlstein
The Hot n Crispy Falafel Salad You Didn’t Know You’ve Been Craving!
20 mins prepServes 2
A delicious and healthy Middle Eastern-inspired salad featuring crispy chickpeas (acting as falafel crumbs), roasted eggplant, fresh vegetables, hard-boiled eggs, and a tahini drizzle. It's described as gluten-free, vegetarian, and low-carb.
1. Slice one whole eggplant, cube it, salt it, and set it aside.
2. Preheat your oven to 425°F.
3. Drain one can of chickpeas and bake them plain for 15 minutes.
4. Blot the eggplant, spray generously with avocado oil, and place it in the oven alongside the chickpeas.
5. To a large bowl, add 6 chopped Persian cucumbers, 3 tomatoes, 1/4 cup parsley, and 1/4 cup mint.
6. Dress the cucumber salad with the juice of 1 large or 2 small lemons and a pinch of salt.
7. When the chickpeas are dried out, take them out of the oven and let them cool for a minute. Chop them into crumbs.
8. Spray the chickpea crumbs with oil and season them generously with 1 tbsp garlic powder, 1 tbsp onion powder, 1/2 tbsp cumin, 1 tsp turmeric, sumac, salt, and 1/2 tsp pepper. Spray with additional oil and bake for another 15 minutes.
9. The eggplant might need some tossing around and additional oil spray during cooking.
10. When chickpeas are done, change the oven setting to a low broil and let the eggplant continue to char for 2-5 minutes.
11. Add 1-4 sliced 7-minute hard-boiled eggs to the cucumber salad. Then add the roasted eggplant and chickpea crumbs.
12. Drizzle the top with 2 tbsp of tahini and enjoy!
