Thursday, March 8, 2012

Falafel Salad with Dill-Tahini Sauce

We cheated when making this salad by baking Trader Joe’s premade Falafels that we had in our freezer.   We added red pepper, onion and cherry tomatoes to our salad then topped it off with baked falafels.  The Dill Tahini can also be used on steamed or roasted veggies and was taken from the Veganomicon cookbook.

Falafel Salad with Dill-Tahini Sauce

1/2         cup tahini, at room temperature
1/2         cup water, at room temperature
1            clove garlic, chopped coarsely
1/4         cup fresh lemon juice (juice of one lemon)
2            tablespoons olive oil
1            tablespoon balsamic vinegar
1/2         teaspoon paprika (Hungarian, if you’ve got it)
1/4         teaspoon salt
1            cup lightly packed fresh dill

Combine all the ingredients but the dill in a blender or food processor.  Blend until smooth.  Add the dill and pulse a few times until the dill is just small green flecks.  You can serve immediately or refrigerate until ready to use, then bring back to room temperature because it will thicken a lot when cold.

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