Vegan Recipes: Falafel with Fattoush-Style Salad and Tahini Dip

How to create a gourmet vegan meal in 4 easy steps

Imagine a crisp falafel and a Fattoush-style salad that includes diced tomatoes, fried shallots and pomegranate! Plus a creamy tahini. Our Executive Chef, Arnaud Thulliez, invites you into his kitchen for another delicious, plant-based meal. Because it starts with Arlene Falafel, it’s tasty and it’s ready in just a few minutes. 

Always consider the right wine. See our Food and Wine Pairing Guide for Vegetarians for ideas. And by all means, find our Falafel in a store near you (or buy it online). 

Vegan Recipes: Falafel with Fattoush-Style Salad and Tahini Dip

Ingredients: (Serves 2)

Arlene Falafel ( 4 Pieces)

Fattoush-Style Salad:

2 pc of chopped baby cos lettuce (200gr)
Half a cup of diced tomatoes
Half a cup of diced cucumber
Half a cup of diced radish
One tablespoon of chopped spring onions
One tablespoon pomegranate
1 tablespoon of fried shallots
1 tablespoon of walnut halves
1 teaspoon of balsamic vinegar
1 teaspoon of pomegranate molasses
2 tablespoons of olive oil
1 tablespoon of chopped mint leaves
Salt/pepper

Tahini Dip

3 tablespoon of tahini paste
1 tablespoon of hot sauce
Juice of one lemon

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Step 1:

In a bowl, add the tahini paste then the hot sauce and mix with the lemon juice, the dip will thicken, and you can balance the texture by adding lemon juice.

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Step 2: 

Mix all the ingredients of the salad and season to taste

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Step 3: 

Place the falafel in a baking tray and bake in preheated oven (190 degrees Celsius/ 375 degrees Farenheit) for 9 to 12 minutes.

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Step 4:

Assemble.