By Vidushi Singh
Vegetarian, vegan, plant-based, dairy-free, and gluten-free. You will love this plant based salad for sure!
Chickpeas, ⅓ cup oats, 1/4 onion, 2 garlic cloves, ½ cup fresh parsley, 2 tablespoons tahini, 1 tablespoons olive oil, 2 teaspoons cumin, 1 teaspoon coriander, salt , Black pepper
1/2 cucumber, 2 carrots, 2 radishes, 1 cup cherry tomatoes, Olives, 8 cups salad greens
Preheat the oven to 425°F. Add Oats in the food Process and grind until they are the texture of flour.
Chop onion and peel the garlic. In the food processor add cilantro, pulse and grid the mixture.
Add chickpeas, tahini, olive oil, cumin, coriander, salt and pepper and process until combined.
Add the oats and pulse until a uniform dough forms. Take a baking sheet and roll out small balls.
Brush the tops with olive oil, Bake the falafel for 15 minutes until golden brown.
Then flip and bake for 10 minutes, until golden brown on the other side. Cool for 5 minutes before eating.