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Greek Salad

Yield: 1 salad
Authentic greek salad with delicious, plant-based ingredients.
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Ingredients

Falafel Balls

  • 1 can chickpeas
  • ¼ can corn
  • ½ medium zucchini
  • ½ cup whole wheat flour
  • ¼ cup cashews
  • 5 cloves garlic
  • 1 tsp cumin
  • 1 tsp sea salt
  • 1 tbsp fresh parsley
  • 1 tsp freshly ground pepper
  • ½ tbsp lemon juice

Dressing

  • 2 tbsp veganaise
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp mustard
  • 1 tsp sea salt
  • 1 tsp freshly ground pepper
  • 1 tbsp oregano
  • 1 tbsp agave
  • 2 tbsp diced red onion

Salad

  • 1 cup chopped romaine
  • 1 cup shredded green cabbage
  • 3 tbsp diced red onion
  • ¼ cup shredded cucumber
  • handful olives
  • handful pepperoncini
  • sprinkle vegan ricotta or feta

Instructions
 

Falafel Balls

  • heat oven to 350. add ingredients to a food processor and lightly pulse. the mixture will be fairly sticky so use an ice cream scooper or spoon to form little balls and arrange them on a baking tray. I formed 12 balls⁣
  • bake for 20 min on one side, flip, bake for 30 more min. let cool⁣

Dressing

  • add all ingredients to a blender! I highly recommend doubling or tripling this recipe - it’s hard to blend such a small amount. store the rest in an airtight container in the fridge⁣

Salad

  • arrange the ingredients in a large bowl and top with the dressing and 3 (or 4) falafel balls! you only need a little drizzle of the dressing, it’s v flavorful. ENJOYYYY!!!!!!
Author: Annie Kimmelman