Crunchy Greek falafel salad
Discover the delightful blend of flavors and textures in our Crunchy Greek Falafel Salad. This unique dish combines crispy falafel with fresh Mediterranean ingredients, creating a satisfying and nutritious meal that’s perfect for any occasion.
Ingredients:
To create your Crunchy Greek Falafel Salad, gather the following ingredients:
- 1 cup canned chickpeas, drained and rinsed
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/2 red onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red bell pepper, diced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup Greek yogurt
- Juice of 1 lemon
Time Required:
Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes
Serves:
Serves 2
Nutritional Facts Per Serving:
Calories: 450
Carbohydrates: 40g
Protein: 15g
Fat: 25g
Fiber: 8g
Instructions:
1. In a food processor, combine chickpeas, parsley, cilantro, red onion, garlic, cumin, coriander, salt, and pepper. Pulse until well combined but still slightly chunky.
2. Transfer the mixture to a bowl and stir in flour. Form the mixture into small patties.
3. Heat olive oil in a skillet over medium heat. Cook the falafel patties for 3-4 minutes on each side, until golden and crispy. Remove and drain on paper towels.
4. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red bell pepper, Kalamata olives, and crumbled feta cheese.
5. In a separate bowl, mix Greek yogurt with lemon juice to make the dressing.
6. Arrange the falafel on top of the salad and drizzle with the yogurt dressing.
7. Serve immediately and enjoy!
Tips:
- For extra crunch, coat the falafel patties with sesame seeds before cooking.
- Customize the salad by adding roasted red peppers, red cabbage, or artichoke hearts.
- Make the falafel mixture ahead of time and refrigerate until ready to cook.
Serving and Enjoying:
Savor the satisfying blend of textures and flavors in our Crunchy Greek Falafel Salad. With crispy falafel, fresh vegetables, and a tangy yogurt dressing, this dish is a delightful way to enjoy the vibrant taste of the Mediterranean. Enjoy it as a light lunch, a flavorful dinner, or a satisfying side dish at your next gathering.
FAQs
1. What gives the falafel its “crunchy” texture?
The falafel achieves its crunch from frying in olive oil until it becomes golden and crispy. Additionally, you can coat the falafel patties with sesame seeds for an extra layer of crunch.
2. Can I bake the falafel instead of frying for a healthier alternative?
Yes, you can bake the falafel patties on a lined baking sheet in a preheated oven at 375°F (190°C) for about 25-30 minutes, flipping halfway through until they’re golden brown.
3. Can I use dried chickpeas instead of canned?
Definitely. Soak dried chickpeas overnight, then boil them until they’re tender before using them in the recipe.
4. Are there any alternatives to Greek yogurt for the dressing?
Certainly! You can use tahini, hummus, or even a dairy-free yogurt if you’re looking for a vegan option.
5. What other herbs can I add to the falafel mixture?
Mint and dill are great additions to the falafel mixture, complementing the existing flavors and adding a refreshing touch.
6. How do I store leftover falafel patties?
You can refrigerate leftover falafel in an airtight container for up to 3-4 days. It’s best to reheat them in an oven or toaster oven to retain their crispiness.
7. What other proteins can I pair with this salad?
Grilled chicken, tofu, or even shrimp are great protein additions to this salad, offering variations to cater to different dietary preferences.
8. Can I make this salad spicy?
Certainly! Add a dash of cayenne pepper or finely chopped fresh chili peppers to the falafel mixture or sprinkle some red pepper flakes over the salad.
9. Can I use other types of greens in place of mixed greens?
Absolutely. Arugula, spinach, romaine lettuce, or any of your favorite salad greens can be used as a base for this dish.
10. How can I prepare this salad for a larger group?
You can easily double or triple the recipe. If serving at an event, consider presenting the yogurt dressing on the side so guests can drizzle the amount they prefer.
CRUNCHY GREEK FALAFEL SALAD
Nutritions
Ingredients
- 1 cup canned chickpeas drained and rinsed
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh cilantro
- ½ red onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 4 cups mixed greens
- 1 cup cherry tomatoes halved
- 1 cucumber sliced
- ½ red bell pepper diced
- ¼ cup Kalamata olives pitted and sliced
- ¼ cup crumbled feta cheese
- ¼ cup Greek yogurt
- Juice of 1 lemon
Instructions
- In a food processor, combine chickpeas, parsley, cilantro, red onion, garlic, cumin, coriander, salt, and pepper. Pulse until well combined but still slightly chunky.
- Transfer the mixture to a bowl and stir in flour. Form the mixture into small patties.
- Heat olive oil in a skillet over medium heat. Cook the falafel patties for 3-4 minutes on each side, until golden and crispy. Remove and drain on paper towels.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red bell pepper, Kalamata olives, and crumbled feta cheese.
- In a separate bowl, mix Greek yogurt with lemon juice to make the dressing.
- Arrange the falafel on top of the salad and drizzle with the yogurt dressing.
- Serve immediately and enjoy!
Notes
- For extra crunch, coat the falafel patties with sesame seeds before cooking.
- Customize the salad by adding roasted red peppers, red cabbage, or artichoke hearts.
- Make the falafel mixture ahead of time and refrigerate until ready to cook.
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