Vegan Greek Salad with Air-Fryer Falafel
With warm air-fryer falafel, creamy dressing, and chopped veggies, this vegan Greek salad is seriously satisfying. Try the recipe today!
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Cooking tools:
- Air fryer
- Food processor
- Blender
- Aluminum foil
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Spatula
- Serving platter
Ingredients
- 1½ 15-oz. cans no-salt-added chickpeas, drained (2¼ cups) and aquafaba (chickpea liquid) reserved
- ⅓ cup shredded zucchini
- ⅓ cup finely chopped onion
- ⅓ cup packed fresh parsley
- 3 tablespoons chickpea flour
- 1½ teaspoons ground cumin
- ¾ teaspoon ground coriander
- Sea salt
- freshly ground black pepper
- 6 cups chopped romaine
- 2 cups chilled cooked bulgur
- 2 cups cherry tomatoes, halved
- 1 cucumber, quartered lengthwise and cut into ½-inch slices
- ¼ cup chopped red onion
- 2 tablespoons slivered Kalamata olives
- ¼ cup raw cashews, soaked 20 minutes in hot water
- ¼ cup white wine vinegar
- 4 teaspoons Dijon mustard
- 2 cloves garlic
- 6 to 8 tablespoons unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
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