Mediterranean salad with falafel and Marcona almonds

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Mediterranean salad with falafel and Marcona almonds

Family-Friendly, Dairy-Free, Gluten-Free, Diabetes-Friendly, Mediterranean, Soy-Free, Vegan

2 Servings, 680 Calories/Serving

30–45 Minutes

These easy gluten-free and vegan falafel add a crunchy protein punch to this Greek-inspired salad, topped with Marcona almonds and lemon-tahini dressing.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 cup cooked chickpeas
  • Sunbasket lemon-tahini dressing base (lemon juice - tahini - garlic - orange juice - Marash chile flakes)
  • Sunbasket falafel blend (gluten-free panko - chickpea flour - granulated garlic - coriander - cumin)
  • 1 organic cucumber
  • 2 tablespoons pitted Kalamata olives
  • 2 ounces roasted red peppers
  • 1 organic red onion
  • 1 head organic Artisan romaine or other lettuce
  • 3 tablespoons dry-roasted Marcona almonds
Chef's Tip
Make It Ahead
The falafel and dressing (Step 1) can be prepared up to 1 day ahead. Cover and refrigerate the patties and remaining dressing separately overnight. When ready to serve, cook the falafel patties (Step 2) and make the salad (Step 3).

Nutrition per serving

Calories 680, Total Fat 49g (63% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 410mg (18% DV), Total Carb. 44g (16% DV), Fiber 11g (39% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 17g
Contains: Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the dressing; prepare the falafel

  • Rinse the chickpeas.
In a small bowl, stir together the lemon-tahini dressing base and 2 tablespoons [3 TBL] oil; season to taste with salt and pepper. Set aside all but 1 tablespoon [2 TBL] lemon-tahini dressing for the salad.
In a medium bowl, combine the chickpeas, falafel blend, and 1 tablespoon [2 TBL] dressing. Season generously with salt and pepper. Using a fork, masher, or the bottom of a bowl, mash to a fine paste, mixing well to combine; add 1 tablespoon [2 TBL] water at a time as needed to help the mixture hold together. Using wet hands, form the mixture into four [eight] ½-inch-thick patties.

2

Cook the falafel

In a large frying pan over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the falafel patties and cook, turning once, until browned and crisp on the outside and hot within, 5 to 7 minutes per side. Transfer to a plate and season with salt and pepper.
While the falafel cook, prepare the salad.

3

Make the salad

  • Peel the cucumber, if desired; cut the cucumber in half lengthwise, then crosswise into enough thin half-moons to measure 1 cup [2 cups].
  • Coarsely chop the olives, checking for any pits.
  • Scrape off any seeds from the roasted red peppers; coarsely chop any large pieces.
  • Peel and thinly slice enough onion to measure ½ cup [1 cup].
  • Trim the root end from the lettuce; coarsely chop the leaves.
In a large bowl, toss together the cucumber, olives, red peppers, onion, lettuce, and remaining lemon-tahini dressing; season to taste with salt and pepper.

Serve

Transfer the salad to individual bowls. Top with the falafel, garnish with the Marcona almonds, and serve.
Kids Can!
  • Rinse the chickpeas.
  • Stir the lemon-tahini dressing.
  • Mash the chickpea mixture.
  • Form the falafel patties.
  • Assemble the salad.