Falafel Salad Bowl
The View From the Great Island
This Falafel Salad Bowl is such a fabulous main course salad, it'll make Meatless Monday everybody's favorite night of the week!
- 1 batch falafel mix ~ see recipe
- 1 small head of red leaf or romaine lettuce, rinsed, dried, and chopped
- olive oil and vinegar of your choice
- 1 cup prepared tabbouleh (for homemade, see recipe
- 0.5 cup pitted olives
- 1 persian cucumber (thinly sliced)
- 0.5 cup cherry tomatoes (halved)
- 0.5 cup peppadew peppers
- 0.25 red onion (thinly sliced)
- 0.5 cup feta cheese (diced)
- 1 zest and juice of lemon (cut in wedges)
- tahini sauce
- 0.5 cup Tahini (sesame paste, look for it near the peanut butter, or in the International aisle)
- Lemon juiced
- water to thin
- salt to taste
- fire feta dip
- 0.5 cup crumbled feta
- 0.25 cup roasted red pepper or sun dried tomato in olive oil
- 1 pepperoncini, stem removed
- 1 clove garlic
- 0.5 tsp paprika
- 0.25 tsp cayenne pepper (or to taste)
- olive oil ((divided))
- salt to taste
- 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.
- 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.
- 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.
- Place 4 falafel patties on each salad, along with lemon wedges and a small container of both sauces.
- 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.
- 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.