Deconstructed Falafel Salad
We’re focusing on “prep now and eat later” meals these days.
I had Benjamin about three and a half weeks ago. His due date was just a few days ago, though. His entry into the world was quite traumatic for everyone involved.
I may or may not eventually go into the details of his 8 day hospital stay here on the blog. I am just glad that those days are behind us. I truly thought they’d never end.
I have a beautiful, healthy baby boy home with me now, though, so that’s what matters most. We’re getting into a routine now and I’m finally starting to be interested in cooking again (my interest in cooking or even eating was super diminished while I was pregnant). The thing is, though, we’re at the mercy of this little guy’s demands. Any meal that can be prepped in advance but delicious eaten hours later is exactly what we need.
This deconstructed falafel salad fits that bill perfectly. It is also perfect in that we are having unseasonably high temperatures and heating up the kitchen by cooking or eating hot food is highly undesirable.
I adore tahini and am always looking for new ways to use my giant jar of it. The freshness of the parsley combined with ripe summer produce makes this a perfect lunch or dinner. I doubled the recipe below and am so glad I did!
Deconstructed Falafel Salad (Adapted from Pink Parsley via Weeknight Wonders)
- 3 whole wheat pita pockets (each 6-8 inches in diameter)
- 3 Tbs olive oil
- 2 medium lemons, juiced (1/3 cup)
- 3 Tbs Tahini (sesame seed paste)
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- pinch of cayenne pepper
- 1 (15-oz) can chickpeas, rinsed and drained
- 1 1/2 cups halved or quartered grape tomatoes
- 1 large English cucumber, halved lengthwise and thinly sliced
- 4 scallions, thinly sliced
- 1 cup lightly packed fresh Italian parsley leaves, chopped
- Preheat the oven to 400 degrees.
- Cut each pita into quarters. Using 2 tablespoons of the oil, lightly brush the pita wedges with the olive oil. Arrange in a single layer on a rimmed baking sheet. Sprinkle very lightly with salt. Bake the pita triangles for about 8 minutes, or until they are lightly crisped and beginning to brown. Allow to cool at least 5 minutes.
- Meanwhile, juice the lemons into a large bowl. Add the tahini, the remaining tablespoon of oil, the cumin, coriander, salt, pepper, and cayenne. Whisk well to combine.
- To the bowl, add the chickpeas, tomatoes, cucumber, scallions, and parsley. Gently toss to combine everything with the dressing. Serve immediately with the toasted pita triangles.