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This Falafel Salad Bowl is such a fabulous main course salad, it'll make Meatless Monday everybody's favorite night of the week!


Total time

0 minutes


Ingredients



Method

  1. I like to fry my falafel in patties for this salad, as opposed to round balls like my original recipe. I use a 1 1/2 inch scoop to portion out the mixture and then I flatten it into a disk shape. This way it cooks evenly in a shallow amount of oil.
  2. Pour about 1/2 to 1 inch of vegetable oil in a skillet and heat until the oil reaches about 325F. Gently slide the patties into the oil and fry for 2-3 minutes on each side until crisp and deep brown. Be gentle when you flip them, I sometimes use two spatulas, one to push the patty onto the other, and then I ease the patty over. Drain on paper towels. This recipe will make approximately 20 falafel. I use 4 per salad serving.
  3. For each salad fill the bottom of a bowl with chopped lettuce. Drizzle the lettuce lightly with olive oil and vinegar. Put a large spoonful of tabbouleh in the center. Arrange olives, cucumbers, feta cheese, tomatoes, peppadews, and onions around the edge.
  4. Place 4 falafel patties on each salad, along with lemon wedges and a small container of both sauces.
  5. To make the tahini sauce, stir the tahini with the lemon juice, and then add water, a little at a time, while stirring, until you get the consistency you like. It will thicken up quite a bit, but if you want it thinner, just add more water. Season with salt to taste.
  6. To make the fire feta, put the ingredients EXCEPT the olive oil and salt in a small food processor and pulse until the mixture is combined into a rough paste. Add olive oil to thin, and salt to taste.

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