Middle East / Salad
Falafel Salad
Thanks to dry falafel mix and the nature of simple salads, this recipe is pretty fast and easy. Look in the bulk bins at your local hippie grocery store for dry falafel mix.
Ingredients
- falafel mix1 2/3 cup
- water1 1/4 cup
- red leaf lettuce, chopped1 head
- tomato, chopped in bite-size pieces3
- cucumber, peeled and sliced1
- tahini yogurt sauce1/2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
In a large bowl, add water to falafel mix and stir well.
Let stand 15 minutes to absorb the water.
Form mix into ¾-inch balls.
Place balls into mini-cupcake tins or onto a cookie sheet.
Bake in oven at 375°F for 12 minutes.
Heat about ½ inch vegetable oil to 375°F.
Fry balls until brown and crisp (about 3 minutes).
Drain and set aside.
Toss vegetables with falafels and douse with tahini yogurt sauce. Falafel may be cold or hot for a delicious salad straight outta the PNW.
Region evidence: dish name (regional dish) — Dish name matches “falafel” (region-level dish)
