Falafel Salad Bowl
User Reviews
3.4
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Prep Time
30 mins
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Total Time
30 mins
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Servings
5 servings
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Course
Main Course
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Cuisine
Middle Eastern
Falafel Salad Bowl
Description
This recipe starts with falafel formed into flattened patties for even frying in vegetable oil until crisp and deep brown on both sides. The salad base includes chopped red leaf or romaine lettuce lightly dressed with olive oil and vinegar. A spoonful of tabbouleh rests centrally, surrounded by olives, cucumbers, feta cheese, tomatoes, peppadews, and thinly sliced red onion arranged around the bowl's edge.
Four falafel patties top each salad, garnished with lemon wedges for squeezing over the bowl. The tahini sauce, made from sesame paste thinned with lemon juice, water, and salt, adds creaminess, while the fire feta dip introduces a spicy and garlicky element from feta, roasted red pepper, pepperoncini, garlic, paprika, cayenne, and olive oil.
This salad bowl is a balanced assembly of crispy falafel, fresh vegetables, herbaceous tabbouleh, and flavorful sauces, delivering a satisfying vegetarian meal with varied textures and bright, bold flavors.
Ingredients
- 1 falafel mix see recipe HERE, batch
- 1 small red leaf lettuce rinsed, dried, and chopped, or romaine lettuce; whole head
- olive oil vinegar of your choice
- vinegar vinegar of your choice
- 1 cup tabbouleh for homemade, see recipe HERE, prepared
- 1/2 cup olive pitted
- 1 cucumber thinly sliced, Persian
- 1/2 cup cherry tomato halved
- 1/2 cup peppadew pepper
- 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
- lemon juice of 1
- water to thin
- salt to taste
fire feta dip
- 1/2 cup feta cheese crumbled
- 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.
User Reviews
Overall Rating
3.4
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