Vegan Falafel Salad
40 mins (prep 25, cooking 15)
17 ingredients
4 servings
I decided I wanted to cut out some carbs but keep the taste of Falafel, soinstead of stuffing it in a pita, I made it into a huge salad! And it was hit! I got the recipe for the dressing from the PPK, only change was that I addeddill casue it's awesome.

Categories:  <-60-mins , salad , greens , tomato , free-of... , southwest-asia-(middle-east) , time-to-make , asian , egg-free , vegan , easy , main-dish , salad-dressings , lactose-free , inexpensive , vegetarian , vegetable ,
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Serving Size (25.11 g)
Servings 4
Amount per Serving
Calories 94.71 Calories from Fat 89.19
% Daily Value *
Total Fat 9.91g 60.97%
Saturated Fat 1.37g 27.39%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 292.0mg 48.67%
Total Carbohydrate 1.75g 2.34%
Dietary Fiber 0.12 g 1.91%
Sugars 0.59 g %
Protein 0.2g 1.61%
Vitamin A 71.45IU% Vitamin C 3.57mg%
Calcium 5.79mg% Iron 0.15mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
mixed greens, baby spinach, grape tomatoes, tahini paste, fresh black pepper, dried dill weed, cold water