| Prep: 30 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 410 | 15g | 5g | 55g |
| sugars | fibre | protein | salt |
| 12g | 15g | 17g | 1.5g |
Why I Love Israeli Falafel Salad
Embrace the Vibrant Flavors of the Middle East
Quenching my ardent desire for novel food experiences, the Israeli Falafel Salad offers an extraordinary departure from my customary tableau of Montana-inspired fare. Though my signature dishes often encapsulate ranch-style cookery or Native American traditions, there’s something about the enticing dance between crisp, fried falafel and fresh, vibrant vegetables that is downright captivating.
This delightful recipe tickles the palate with a wide array of flavors that are deeply reminiscent of Middle Eastern cuisine’s complexity and vibrance. Notably, it elicits a fond memory of my travels to the Levant region, where the harmonious blend of spices, herbs, and fresh ingredients left a lasting impression on my culinary senses.
Fusion Fare at Its Finest
In my cooking journey, I’ve always found joy and inspiration in marrying disparate culinary traditions. The Falafel Salad does precisely that, fusing Israeli culinary aesthetics with a bit of a Mediterranean touch. It’s reminiscent of renowned chef Yotam Ottolenghi‘s work, whose knack for instilling auras of different lands on his London-based menus has been truly inspirational.
At the heart of this fusion fare is the exquisite falafel – a seasoned chickpea patty that’s been refined over generations by countless Middle Eastern homes and eateries. The falafel’s brilliance lies not just in its bold flavors, but also in its delightful contrast. Crunchy on the outside, tender on the inside, it forms the ideal centrepiece on our plate.
Complementing Dishes and Pairing Suggestions
With its refreshing combination of mixed salad greens, cherry tomatoes, and cucumber, the Falafel Salad is an excellent side dish to many Middle Eastern mains. It pairs superbly with tender grills like Chicken Shawarma or it can work wonderfully in tandem with flavorful Lamb Kebabs. Alternatively, enjoy it solo for a light and satisfying lunch.
Finally, this salad is more than a sum of individual flavors; it’s a symphony where each participant sings in perfect harmony. The falafels deliver spiciness and heat, salubrious greens bring a touch of freshness, cherry tomatoes offer a burst of tang, cucumber provides a refreshing crunch, and feta cheese adds a creamy finish. All are united under the harmonious flag of tzatziki, a sauce renowned for its cooling effect, perfect for the most fiery of falafels.
And there you have it. The Falafel Salad is a testament to the power of food to transcend cultures and borders, inspiring new blends of taste and texture. It upholds my belief that, in cooking, we shouldn’t confine ourselves to the familiar. Instead, let’s embrace the beautiful complexity of global flavors, as represented here in this delightful dish.
What You’ll Need
- 2 cups dried chickpeas
- 1 large red onion, chopped
- 5 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking soda
- 4 tablespoons all-purpose flour
- Oil, for frying
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 cup pickled red onions
- 1 cup crumbled feta cheese
- 1/2 cup tzatziki sauce
Method
Step One
Place the dried chickpeas in a large bowl and cover with cold water. Allow them to soak overnight, then drain. Or, you can use canned chickpeas rinsed.
Step Two
Place drained, uncooked chickpeas, and chopped red onion into the bowl of a food processor fitted with a steel blade. Add the minced garlic, fresh parsley, fresh cilantro, ground cumin, ground coriander, salt, pepper, and baking soda. Process until blended but not pureed.
Step Three
Slowly add 4 tablespoons of flour while pulsing the food processor. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn out the dough onto a clean work surface and knead briefly. Cover with a cloth and let it sit for an hour.
Step Four
Form the chickpea mixture into small balls, about 1 1/2 inches in diameter, and then flatten them into thick patties. Fill a skillet with oil to a depth of 1 1/2 inches. Heat the oil over medium-high heat. When the oil is hot, carefully slide the patties into the oil. Cook the falafels on each side until brown and crispy.
Step Five
In a large mixing bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, and pickled red onions. Toss until well mixed.
Step Six
Top the salad mixture with the warm falafel. Sprinkle the salad with crumbled feta cheese and drizzle with tzatziki sauce before serving.
