Description
A vibrant and flavorful Falafel Salad Bowl combining crispy homemade falafel patties with fresh lettuce, tabbouleh, olives, feta cheese, and a zesty tahini sauce, perfect for a wholesome and satisfying Mediterranean-inspired meal.
Ingredients
Falafel Patties
- 1 batch falafel mix (see recipe HERE)
- Vegetable oil (for frying, about 1/2 to 1 inch in skillet)
Salad Base
- 1 small head red leaf or romaine lettuce, rinsed, dried, and chopped
- Olive oil (for drizzling)
- Vinegar of your choice (for drizzling)
- 1 cup prepared tabbouleh (see recipe HERE for homemade)
- 1/2 cup pitted olives
- 1 Persian cucumber, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup peppadew peppers
- 1/4 red onion, thinly sliced
- 1/2 cup feta cheese, diced
- 1 lemon, cut into wedges
Tahini Sauce
- 1/2 cup tahini (sesame paste)
- Juice of 1 lemon
- Water (to thin)
- Salt, to taste
Fire Feta Spread
- 1/2 cup crumbled feta cheese
- 1/4 cup roasted red pepper or sun dried tomato in olive oil
- 1 pepperoncini, stem removed
- 1 clove garlic
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (or to taste)
- Olive oil (to thin)
- Salt, to taste
Instructions
- Form Falafel Patties: Use a 1 1/2 inch scoop to portion out the falafel mix, then flatten each portion into a disk shape. This helps the falafel cook evenly in shallow oil.
- Fry the Falafel: Pour about 1/2 to 1 inch of vegetable oil into a skillet and heat it to approximately 325°F. Gently slide the patties into the oil and fry for 2-3 minutes on each side until crisp and deep brown. Handle carefully when flipping, using two spatulas to prevent breakage. Drain the cooked patties on paper towels. This recipe makes about 20 falafel patties; use 4 per salad serving.
- Prepare the Salad Base: Fill the bottom of each bowl with chopped lettuce. Lightly drizzle the lettuce with olive oil and vinegar. Add a large spoonful of tabbouleh in the center, then artfully arrange olives, cucumber slices, diced feta, cherry tomatoes, peppadew peppers, and thinly sliced red onions around the edge.
- Add Falafel and Lemon Wedges: Place 4 falafel patties on top of each salad bowl. Add lemon wedges on the side and a small container each of tahini sauce and fire feta spread for serving.
- Make the Tahini Sauce: Stir the tahini with lemon juice until smooth. Gradually add water a little at a time while stirring, until the sauce reaches your desired consistency. It thickens as it sits, so add more water if you want it thinner. Season with salt to taste.
- Prepare the Fire Feta Spread: In a small food processor, combine crumbled feta, roasted red pepper or sun dried tomato in olive oil, pepperoncini, garlic, paprika, and cayenne pepper. Pulse until it forms a rough paste. Add olive oil gradually to loosen the mixture and season with salt to taste.
Notes
- Frying falafel as patties rather than balls allows more even cooking with less oil.
- Use a thermometer to maintain the oil temperature at about 325°F for perfect crispiness without burning.
- Adjust the cayenne pepper in the fire feta spread according to your heat preference.
- The tahini sauce thickness can be customized by adding more or less water.
- This recipe yields approximately 5 salad servings, good for a light lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
