Falafel Salad Bowl
My Falafel Salad Bowl is such a fabulous vegetarian main course salad, it makes Meatless Monday everybody's favorite night of the week!
Servings: 5 servings
Ingredients
- 1 batch falafel mix, see recipe HERE
- 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 HERE
- 1/2 cup pitted olives
- 1 Persian cucumber, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup peppadew peppers
- 1/4 red onion, thinly sliced
- 1/2 cup feta cheese, diced
- 1 lemon, cut in wedges
tahini sauce
- 1/2 cup tahini, sesame paste, look for it near the peanut butter, or in the International aisle
- juice of 1 lemon
- water to thin
- salt to taste
fire feta dip
- 1/2 cup crumbled feta
- 1/4 cup roasted red pepper or sun dried tomato in olive oil
- 1 pepperoncini, stem removed
- 1 clove garlic
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper, or to taste
- olive oil
- salt to taste
Instructions
- 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.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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