Here’s a recipe for a protein packed salad that’s completely vegetarian, easy to make and great for a post workout meal!

Flavor profile:

  1. Texture: Crispy and crunchy
  2. Flavor: Fresh, citrusy sweetness, salty

Expertise Level: Easy

Serving Size: 3-4 people for a side salad, 1-2 people for a main dish


Dried Spices: paprika, fresh ground pepper, kosher salt, cumin

2 Tbsp all-purpose flour

Olive oil

1 large can 15 oz of chickpeas (rinsed and drained)

1/2 Cup of fresh parsley (chopped finely)

1 clove of garlic (chopped finely)

Fresh lemon juice (1 Tbsp)

1 Cup tahini sauce (tahini paste + water)

1 small red onion (thinly sliced)

1 Cup grape tomatoes (halved)

Approx 8 Cups of mixed salad greens

Fresh pita (cut into triangles)

Step 1: Make the falafel

In a food processor, pulse the chickpeas with the garlic, fresh parsley and about 1/2 tsp of each of the following: salt, pepper, cumin and paprika. Pulse until smooth but still a little chunky. Taste and adjust the spices.

Use your hands to create approximately eight 1 inch diameter balls and dredge in the all-purpose flour brushing off the excess. (Optional step: dunk the balls in an egg wash and coat in breadcrumbs after the flour coating.)


Regular (no breadcrumbs)

Extra Crispy!

Extra Crispy! (using breadcrumbs)

Heat 1 Tbsp of the oil in a non-stick skillet over medium-high heat. Cook the falafel (in batches to give them space) rolling evenly as the balls begin to brown (be very delicate and only begin rolling when the balls move easily with no resistance). Remove and let sit on paper towels to absorb excess oil.

Finish falafel in the oven at 400 degrees F for 15 minutes.

Toast your pita bread triangles in the same pan until crisp.

Step 2: Make the Dressing

In a small bowl, whisk the water into the tahini paste with a few cracks of black pepper until you have a thin, but not watery tahini sauce. Taste for consistency and add salt if required.

Step 3: Assemble and Serve!

Toss the greens, tomatoes and onions and divide on the plates. Arrange the falafel and pita triangles among the plates. Drizzle with the tahini dressing and fresh lemon juice. A few cracks of pepper on each salad and you are ready to serve.  Enjoy.



Delicious and nutritious,


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