Ingredients
- Falafel:
- 1 ¼ cups water
- 2 cups vegetable oil for frying
- salt to taste
- Cucumber Dressing:
- ½ cup sour cream
- ¼ cup milk
- ¼ cup diced cucumber
- 1 teaspoon minced fresh parsley
- Salad:
- 1 (10 ounce) bag mixed salad greens
- 2 tomatoes, diced
- 1 avocado, diced
- 8 slices cooked bacon, crumbled
- 3 hard-boiled eggs, diced
Why This Recipe Stands Out
Tips From The Kitchen
- Toast your spices lightly before adding them to the falafel mixture to bring out their aroma.
- For extra crispness, bake the falafel bites instead of frying them to keep the salad lighter.
Step 1
Stir the falafel mix with water in a bowl and let it sit for about 10 minutes. Once the mixture has set, shape it into 12 small patties, each about half an inch thick. Heat some oil in a deep fryer or a large pot to 375°F (190°C). Carefully fry the patties in batches until they turn golden and crispy, which should take around 3 to 5 minutes. Use a slotted spoon to transfer them onto a paper towel-lined plate to drain, then sprinkle with a little salt. Let the falafel cool to room temperature before breaking them into bite-sized pieces.
Step 2
While the falafel is cooling, whisk together sour cream, milk, diced cucumber, chopped parsley, and a pinch of salt until you get a smooth, creamy dressing. Pop it in the fridge to chill. To assemble, lay out your greens on plates and arrange rows of tomatoes, avocado, crispy bacon, hard-boiled eggs, feta cheese, and the broken falafel on top. Finish by drizzling the dressing over everything and enjoy!
