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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

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.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk, Sesame. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 ⅔ cup falafel mix
  • 1 ¼ cup water
  • 1 head red leaf lettuce, chopped
  • 3 tomatoes, chopped in bite-size pieces
  • 1 cucumber, peeled and sliced
  • ½ cup Tahini Yogurt Sauce

Method

  1. In a large bowl, add water to falafel mix and stir well.
  2. Let stand 15 minutes to absorb the water.
  3. Form mix into ¾-inch balls.
  4. Place balls into mini-cupcake tins or onto a cookie sheet.
  5. Bake in oven at 375°F for 12 minutes.
  6. Heat about ½ inch vegetable oil to 375°F.
  7. Fry balls until brown and crisp (about 3 minutes).
  8. Drain and set aside.
  9. Toss vegetables with falafels and douse with tahini yogurt sauce. Falafel may be cold or hot for a delicious salad straight outta the PNW.