Greek Salad
Authentic greek salad with delicious, plant-based ingredients.
Servings: 1 salad
Falafel Balls
- 1 can chickpeas
- 1/4 can corn
- 1/2 medium zucchini
- 1/2 cup whole wheat flour
- 1/4 cup cashews
- 5 cloves garlic
- 1 tsp cumin
- 1 tsp sea salt
- 1 tbsp fresh parsley
- 1 tsp freshly ground pepper
- 1/2 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
- 1/4 cup shredded cucumber
- handful olives
- handful pepperoncini
- sprinkle vegan ricotta or feta
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