Tasty & healthy Falafel salad recipe.
Falafel salad
A vibrant, colorful bowl, crispy, spicy, creamy salad packed with goodness from the Mediterranean and healthy greens, is a must-have salad for anyone looking for a satisfying Mediterranean meal that’s healthy yet flavorful, this salad is a perfect balance of crisp greens, ripe cherry tomatoes, crunchy cucumbers, zesty red onions, tangy black olives, creamy feta cheese, and spicy in-house falafel dressing paired with dark golden-brown falafel crunchy on the outside and soft on the inside! Loaded with fresh flavors. Serve this delicious Falafel salad as a light main course or as an appetizer perfect for any occasion.
Origin of Falafel
The exact origin of falafel is unclear; however, Falafel is believed to have originated in the Middle East. But much other evidence traces its roots to old Egypt, it is said that during that time it was used to be made from fava beans and was called ta’ameya.
Although Falafel is eaten all over the Middle East, some countries have different ways of preparing it. For example, in Israel and Palestine chickpeas are used, in Egypt, fava beans are used and in Jordan and Syria, a combination of both is used
1
servings15
minutes10
minutes398
kcalIngredients
1 Iceberg (for base)
3-4 leaf spinach
6-7 Falafel
1/3 each Bell Peppers (Red, Yellow)
1 cucumber (seedless, diced)
1/3 onion (sliced)
7-8 nos black Olive (sliced)
1/4 cup sweet corn (boiled)
1 jalapeno (sliced)
Feta Cheese
- Dressing
4 tbsp fresh cream
2 tbsp mayonnaise
1 tsp ginger garlic paste
1 tbsp sriracha
1/2 lemon
Chopped parsley
Directions
- Prepare the Falafel using soaked chickpea, spring onion, bell peppers, red onion, green chilly, cumin powder, and coriander powder, blend it to make a coarse paste
- After the coarse paste, Make small balls and fry them on medium flame until dark brown
- Cut the Bell peppers, cucumbers, jalapeno, and onion, tear the lettuce leaves and spinach, and put it into a mixing bowl.
- Prepare the dressing, take a bowl and start with mayonnaise and fresh cream emulsion, add Ginger garlic paste, squeeze lemon then add siracha sauce followed by chopped parsley and give it a mix, then pour into the mixing bowl and toss lightly
- Make a lettuce bed with a torn iceberg and spinach, Place the salad into a bowl, garnish it with sweet corn, Black olive, feta cheese, and parsley, and serve
Notes
- Be generous with sriracha and keep the dressing on the spicier side
- Substitute the dressing with lemon honey, or tahini dressing
- Customize the salad with your favorite topping