This is probably the most epic salad you could ever make at home. It’s probably even the most epic salad you could ever have!
Yes yes, I know it’s a bit weird to sound this excited about salad, and I’m not even a huge salad freak, but this one has so many different elements to it, different flavours and textures, that it never really feels like you’re eating a big bowl filled with greens.
I love that this salad has so much going for it.
You get the moorish falafels, the crispy baked chickpeas, and the tender sweet potatoes. All tossed with fluffy quinoa and crunchy nuts, drizzled in creamy tahini dressing. It’s anything but boring, I can tell you that!
Another bonus is that for the falafels, chickpeas, and sweet potato, this recipe actually gives you a big batch. I made a salad just for me and Matt, and kept the leftovers in the fridge to have throughout the week. Have the falafels with some hummus and a wrap, or maybe the sweet potato and chickpeas with some mashed avocado and sautéed spinach.
Making big batches of things is actually one of the best tricks to guarantee you have access to something wholesome. I definitely have nights when the last thing I want to do is cook, so I’ll just quickly throw things that I’ve already made into a bowl and it’s job done.
½ cup fermented veggies (such as kimchi or sauerkraut)
Soft boiled eggs (optional)
Pre-heat your oven to 190ºC/375ºF and line two baking sheets with baking paper.
Start by making your smoky sweet potatoes and chickpeas. Dice your sweet potato into bite-sized chunks and toss with the chickpeas, spices, salt, pepper, and coconut oil on one of the lined baking trays. Try and keep it spread out and not too piled. Bake for 30-40 minutes, until chickpeas are crispy and sweet potato is tender.
As soon as your sweet potatoes go in the oven, make your falafels.
Combine the onion, garlic, herbs, and cumin in a food processor and pulse until everything is finely chopped. Add in chickpeas, salt olive oil, lemon juice, and tahini and pulse again until combined but still a bit chunky. Taste, and adjust any seasoning.
Sprinkle the flour and baking powder over the mixture, and continue to pulse until incorporated, you might have to scrape down the sides a bit as you go. Add in the quinoa and pulse a few times just to mix it through.
Place your sesame seeds on a shallow bowl or plate, and use your hands to scoop up about 1 tablespoon of falafel mixture, rolling it into a ball. Roll over the sesame seeds, and place on baking tray, pressing the ball down gently.
Repeat with remaining mixture (mine made about 15), and bake for 25-30 minutes, flipping them once halfway through. They’re done when golden on the outside. Remove from the oven and let cool for 5 minutes.
To make the tahini sauce, simply mix together all of the sauce ingredients.
Assemble in a bowl or plate with the remaining salad ingredients and drizzle over the tahini sauce.
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Hi, I'm Teffy, and this blog is all about inspiring a balanced life through delicious and wholesome foods. Healthy eating shouldn't be hard and stressful, it should be easy and fun! It's not about being perfect either, so go ahead and have that chocolate - and that green smoothie too!