As part of a sometime-vegetarian diet, we’ve became quite fond of Middle Eastern foods at our house. We always keep a can of chickpeas and a jar of tahini on hand for making hummus, and we often have falafel with lettuce, tomatoes, and cucumbers all stuffed into pita bread.
For something different, we made up a falafel salad.
Falafel (see below)
Lettuces – any combo of romaine, leaf lettuce, chard, etc.
Tomatoes, coarsely chopped
Cucumbers, sliced or chopped
Carrots, shredded (optional)
Onions, sliced (optional)
Feta cheese, crumbled (optional)
Tahini dressing (see below)
This high-protein delight consists of smashed chickpeas, onion, garlic, and other seasonings, which you form into little balls and fry. Here’s a recipe I like from Epicurious.
Or use a dry mix, e.g., Fantastic Foods falafel mix, to save time
1 garlic clove, minced
2 T tahini
2 T olive oil
Juice of 1/2 lemon (about 2 T)
1 T hot water (more if needed)
Soy sauce to taste
Or in a pinch, use Annie’s original Goddess dressing
Make falafel according to the recipe or package and set aside.
Wash and drain greens; wash and prepare other vegetables; prepare feta.
Make dressing – whisk all ingredients together, add more hot water if it’s too thick, and adjust seasonings to taste.
Toss vegetables, arrange on each serving plate, put a generous amount of falafel on top, then some feta cheese, then drizzle with dressing. Offer with more dressing and optional accompaniments.
Or arrange all ingredients on counter and let folks compose their own salads!
Suggested accompaniments: olives, hummus, pita chips