day 18: deconstructed meditteranean salad with falafel

I’ve been quiet for a few days … sorry! I’ve been cooking, I’ve just been to busy to share…

I love falafel and I’ve been too afraid to try to make it on my own. I know what the ingredients are. I know it’s fried. And right now, I know I want it. I’m sure my recipe is as far from authentic as one could possibly get, but it was amazing and curbed my craving. All in all, a success!

falafel

What you’ll need:

  • 150z. chickpeas, rinsed
  • 1 handful of Italian parsley, washed & stemmed
  • 3 cloves of garlic
  • 3 green onions, washed and sliced
  • 1 pinch of cayenne
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • juice of a lemon
  • 1 heaping tbsp flour
  • Canola or grapeseed oil (light and flavorless)
  • salt & pepper to taste
  • your favorite red wine vinaigrette
  • sliced English cucumber
  • sliced red onion
  • 1 handful of grape tomatoes, halved
  • a bit of crumbled feta
  • your favorite salad baby greens ( I used arugula, tat, soi, red & green chard)
  • A food processor

What you’ll do:

  1. Pulse garlic, chickpeas, parsley, green onions, flour and spices in processor until well combined.
  2. Add lemon juice. When you have a sticky dough, you’re good.
  3. Heat oil in a skillet on medium heat.  Form falafel patties. I made a total of 4 that were about 1/2″ tall and 2 1/2″.
  4. Drop your patties and move on to the deconstructed salad. Simply place a handful of greens with a bit of feta, tomatoes, onions and cucumbers. Toss your greens or serve a with a side of your dressing.
  5. Flip patties (one time is the goal). They should be golden brown.
  6. Remove and serve immediately.
  7. Enjoy!
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