Falafel Protein Crisps with Mediterranean Salad | Healthy u Dietitian
Falafel Protein Crisps with Mediterranean Salad
15 mins prepServes 2
Easy and satisfying Falafel Protein Crisps, perfect as a lunch or dinner salad topping. This recipe features crispy spiced cannellini beans atop a fresh Mediterranean salad with roasted eggplant, kale, and other vibrant vegetables.
1. Preheat oven to 400F (200C).
2. For the Falafel Protein Crisps: Drain and rinse the can of white cannellini beans. In a bowl, mash the beans with a fork or potato masher. Add 1-2 tbsp EVOO, 1 tbsp onion powder, 1 tbsp garlic powder, 1/2 tbsp cumin, 1 tsp turmeric, 1 tsp sumac, 1 tsp salt, and 1/2 tsp pepper. Mix well to combine. Spread the mixture evenly on a baking sheet.
3. Bake the falafel crisps for 25 minutes at 400F.
4. For the Roasted Eggplant: Chop eggplant into desired pieces. Toss with EVOO, salt, and pepper. Bake at 400F (200C) for 35 minutes.
5. For the Salad: Gently massage chopped kale with lemon juice. Combine the massaged kale with cherry tomatoes, cucumber, the roasted eggplant, feta cheese, finely chopped red onion, and finely chopped mint/parsley.
6. Assemble: Top the prepared salad with the warm Falafel Protein Crisps and drizzle with 2 tbsp of tahini. Enjoy!
