Description
This is my take on an American-Mediterranean fusion. Well, we were also low in the protein area that night, so this was created. Considering the dish is a salad, it is still plenty filling and full of fresh flavors. The time spent making it is all in the prep work, then just simply assemble.
Ingredients
- 1 ¼ cups water
- 1 (6 ounce) package dry falafel mix
- 2 cups vegetable oil for frying
- salt to taste
- ½ cup sour cream
- ¼ cup milk
- ¼ cup diced cucumber
- 1 teaspoon minced fresh parsley
- ⅛ teaspoon salt
- 1 (10 ounce) bag mixed salad greens
- 2 tomatoes, diced
- 1 avocado, diced
- 8 slices cooked bacon, crumbled
- 3 hard-boiled eggs, diced
- ¾ cup feta cheese
Instructions
- Mix water and falafel mix together in a bowl; let stand for 10 minutes. Form mixture into 12 patties
- about 1/2-inch thick.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Fry falafel patties
- working in batches
- in the hot oil until golden brown and crisp
- 3 to 5 minutes. Transfer cooked falafel to a paper towel-lined plate using a slotted spoon; season with salt. Cool falafel to room temperature; break into pieces.
- Whisk sour cream
- milk
- cucumber
- parsley
- and 1/8 teaspoon salt together in a bowl until dressing is smooth and creamy; refrigerate.
- Spread greens onto serving plates. Arrange tomatoes
- avocado
- bacon
- eggs
- feta cheese
- and falafel in rows over the greens. Drizzle dressing over each salad.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 6