Dinner Recipes

Inside Out Falafel

Inside Out Falafel



Inside Out Falafel

Serves: 3


2 packages del Cabo organic heirloom cherry tomatoes halved
2 tablespoons Napa Valley organic red wine vinegar
2 cloves Melissa’s organic garlic minced
3/4 teaspoon Le Saunier de Camargue Fleur de Sel sea salt divided
2 15 ounce cans organic garbanzo beans rinsed and drained
1 large shallot minced
2 teaspoons ground cumin
2 teaspoons ground coriander
3/4 teaspoon black pepper divided
1/4 teaspoon crushed red pepper flakes
4 tablespoons lemon juice divided
3 tablespoons Napa Valley organic olive oil divided
1/4 cup Once Again organic tahini
1/4 cup warm water
1 cup chopped organic cilantro leaves
1 cup chopped organic parsley leaves
1 medium jalapeno pepper seeded and minced
2 Persian cucumbers diced
1/4 cup Bubbie’s sauerkraut drained and finely chopped
1 head Organic Selects living green butter lettuce large outer leaves washed and dried


Place tomatoes in a glass bowl and mix with vinegar, garlic, and 1/4 teaspoon salt. Let stand at room temperature for 30 to 60 minutes, mixing occasionally.

While tomatoes marinate, mix the beans with shallots, cumin, coriander, pepper, crushed red pepper flakes, remaining 1/4 teaspoon of salt, two tablespoons lemon juice, and one tablespoon olive oil. Let stand at least 30 minutes at room temperature, mixing occasionally.

Wisk tahini with warm water and remaining two tablespoons of lemon juice and two tablespoons of olive oil.

In a salad bowl, combine cilantro, parsley, jalapeno, cucumbers, and sauerkraut. Toss with three tablespoons of the dressing. Add in tomatoes with liquid and garbanzo beans with liquid. Toss the salad with remaining dressing. Transfer to a serving bowl. Serve with butter lettuce leaves to wrap the tossed falafel salad or tear the leave and mix into the salad.