Sweet Potato Falafel Fattoush Salad + Herb Dressing

This Fattoush Salad has chopped tomatoes, cucumber, crispy baked sweet potato falafel, and the best blender herb dressing. You’ll love it!!

This month I’m all about inserting healthier, lighter meals among the decadent desserts that I’m craving. It’s basically a representation of my life. Sharp, frequent turns from the darkest chocolate to the greenest green. Maybe I should try to embrace the gray a bit…

Sweet Potato Falafel Fattoush Salad + Herb Dressing

Ehrrrm that’s besides the point. The point IS… I made us this super fresh and healthy fattoush style salad with sweet potato falafel and you guys got to try. It’s one of those perfect, hearty yet light, dishes that’s completely delicious for a meal prep or make ahead dinner. 

Plus, you are going to love this creamy herb dressing. Seriously, I want to swim in a pool of it, it’s so dreamy and delicious. If you like falafel as much as I do, you gotta give this recipe for beet falafel or my favorite fried falafel recipe a try! Now, let’s get into the recipe and make this Sweet Potato Falafel Fattoush Salad + Herb Dressing!

Sweet Potato Falafel Fattoush Salad + Herb Dressing

Add the sweet potato, chickpeas, juice from 1/2 of the lemon, 2 of the garlic cloves, almond flour, baking powder, 1/2 teaspoon of the salt, and cumin to a food processor to make the falafel.

Pulse a few times until everything is combined, but still chunky, scraping down the sides as needed. Use a cookie scooper (or even an ice cream scooper if you want big falafel) and scoop balls onto a cookie sheet lined with parchment paper.

Sweet Potato Falafel Fattoush Salad + Herb Dressing

Press down on the tops of them to make them into discs and tuck in the edges.

Bake for 20 minutes, or until they’re golden brown. If you want them really crispy, you can sauté them in some oil when you’re finished for a couple of minutes on each side.

Sweet Potato Falafel Fattoush Salad + Herb Dressing

While the falafel bake, add the mayo, white wine vinegar, the remaining juice from the other half of the lemon, the remaining garlic clove, mint, parsley, zaatar seasoning, and remaining salt to a blender.

Blend until combined to make the dressing. Chop the cucumber and tomato and divide them with the lettuce between 4 bowls. When the falafel have baked, add them to the bowls and drizzle on the dressing. Serve immediately.

Sweet Potato Falafel Fattoush Salad + Herb Dressing

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Sweet Potato Falafel Fattoush Salad + Herb Dressing

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 min
  • Yield: 4 1x

Description

This Fattoush Salad has chopped tomatoes, cucumber, crispy baked sweet potato falafel, and the best blender herb dressing.


Scale

Ingredients

  • 1 cup cooked sweet potato
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 lemon, juiced and divided
  • 3 garlic cloves, divided
  • 1/4 cup blanched almond flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt divided
  • 1/2 teaspoon cumin
  • 1/2 cup mayo
  • 2 tablespoons white wine vinegar
  • 1 tablespoons chopped fresh mint
  • 1 handful fresh parsley
  • 1/2 teaspoon za’atar seasoning
  • About 6 cups lettuce
  • 1 cucumber, diced
  • 4 Roma tomatoes, diced

Instructions

  1. Preheat the oven to 400F.
  2. Add the sweet potato, chickpeas, juice from 1/2 of the lemon, 2 of the garlic cloves, almond flour, baking powder, 1/2 teaspoon of the salt, and cumin to a food processor to make the falafel.
  3. Pulse a few times until everything is combined, but still chunky, scraping down the sides as needed.
  4. Use a cookie scooper (or even an ice cream scooper if you want big falafel) and scoop balls onto a cookie sheet lined with parchment paper.
  5. Press down on the tops of them to make them into discs and tuck in the edges.
  6. Bake for 20 minutes, or until they’re golden brown. If you want them really crispy, you can sauté them in some oil when you’re finished for a couple of minutes on each side.
  7. While the falafel bake, add the mayo, white wine vinegar, the remaining juice from the other half of the lemon, the remaining garlic clove, mint, parsley, za’atar seasoning, and remaining salt to a blender.
  8. Blend until combined to make the dressing.
  9. Chop the cucumber and tomato and divide them with the lettuce between 4 bowls.
  10. When the falafel have baked, add them to the bowls and drizzle on the dressing. Serve immediately.

Notes

The falafel and dressing can be stored in airtight containers in the fridge for about 3 days.  When you’re ready to serve, heat the falafel in a pan.

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Enjoy!! xo

BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!

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