Falafel Salad with Lemon Garlic Tahini Dressing
Cooking with Tori: Falafel Salad with Lemon Garlic Tahini Dressing
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Cooking tools:
- Food processor
- Blender
- Fine-mesh sieve
- Grater
- Nonstick skillet
- Baking sheet
- Parchment paper
- Pastry brush
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Serving platter
- Serving bowl
- Spatula
- Tongs
Ingredients
- 1 cup grated long English cucumber (skin on, about ½ a cucumber)
- 1 teaspoon sea salt
- 1 cup 2% plain Greek Yogurt
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 tablespoon fresh chopped dill (plus extra for garnish)
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, crushed
- 1/2 cup tahini
- ¼ cup water, or more to thin
- 1/4 cup lemon juice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon salt
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