GREEK FALAFEL SALAD
Lately I’ve been craving Greek food. Who else? Specifically craving warm, crispy falafel that you can have on their own or add to a salad! As long as you remember you soak your chickpeas overnight, this recipe is super easy to make. All you need is the ingredients below, a food processor/blender, and a good size skillet to fry up the falafels!
GREEK FALAFEL SALAD
Yield: Makes 14 falafel
Ingredients:
For the falafel:
For the falafel:
1/2 lb dry chickpeas (3 cups)
1 small onion, roughly chopped
1 small shallot, roughly chopped
5 garlic cloves, roasted
1 tablespoon Italian breadcrumbs
1 tablespoon fresh parsley
1 tablespoon fresh dill
1/2 tablespoon ground cumin
1/2 tablespoon ground coriander
3 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon ground black pepper
Vegetable oil, for frying
For the salad:
1 cup arugula
1/4 cup chopped cucumbers
1/4 cup chopped cherry tomatoes
1/4 cup Kalamata olives, pitted and sliced
1 tablespoon sliced red onion
1 tablespoon crumbled feta cheese
Instructions:
Pour chickpeas into a large bowl filled with water; let chickpeas soak overnight. They will double in size.
Drain and rinse chickpeas. Pour chickpeas into food processor (blender works too if you don’t have a processor) Add onion, shallot, roasted garlic, breadcrumbs, parsley, dill, cumin, coriander, salt, baking powder and black pepper/
Pulse or blend all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture until ingredients are combined and texture is soft. Cover the bowl and refrigerate for 1-2 hours. Roll mixture into 2-inch balls; repeat with remaining ingredients.
Fill a large skillet with vegetable oil. When the oil is shiny and hot, fry falafels in batches until they are golden brown on both sides.
Assemble your salad: In a medium Salad bowl, add arugula, cucumber, tomatoes, olives, red onion, feta cheese, tzatziki sauce, lemon and olive oil. Toss to mix well. Top with warm falafel.
