Falafel and Mixed Greens Salad

Falafel and Mixed Greens Salad

Serves 4


  • 2 2/3 cups Red Lentils (cooked, drained and rinsed)
  • 1/3 cup Tahini (divided)
  • 1/2 cup Cilantro (finely chopped)
  • 1 tsp Cumin
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Sea Salt (divided)
  • 1/4 cup Plain Greek Yogurt
  • 1/4 cup Water
  • 8 cups Mixed Greens
  • 1 cup Sauerkraut


  • Preheat the oven to 350ºF and line a baking sheet with parchment paper.
  • In a food processor or blender, combine the lentils, 2/3 of the tahini, cilantro, cumin, apple cider vinegar and half the salt.
  • Form the mixture into balls using about 1 to 1 1/2 tablespoons of the mixture for each ball. Place on the baking sheet and cook for 20 to 25 minutes or until warmed through and firm.
  • Meanwhile, make the dressing by whisking together the yogurt, remaining tahini, remaining salt and water.
  • Divide the mixed greens onto plates and top with the lentil tahini falafels, sauerkraut and tahini yogurt dressing. 

1 comment

  • Jeannie Blevins

    this sounds delicious. I am loving all your recipes. Thank you chef

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