Falafel Salad
This falafel salad starts with dry falafel mix, which keeps the work short and the result reliable. The balls are baked first and then fried briefly, so they cook through in the oven and finish with a crisp brown crust. Pile them over red leaf lettuce, tomato and cucumber, then pour on a tahini yogurt sauce. Serve the falafel hot for contrast or cold for an easy lunch.
Instructions
Stir the water into the falafel mix in a large bowl until no dry patches remain. Leave it to stand for 15 minutes so the mix absorbs the water.
Shape the mixture into balls about ¾ inch across. Set them in mini-cupcake tins or on a cookie sheet.
Bake the balls in a 375°F oven for 12 minutes.
While they bake or once they come out, pour about ½ inch of vegetable oil into a pan and heat it to 375°F. Fry the balls for about 3 minutes, until they are brown and crisp.
Lift the falafel out and drain them. Set them aside.
Toss the chopped lettuce, tomatoes and sliced cucumber with the falafel, then pour the tahini yogurt sauce over the top. The falafel can go in hot or cold.
Make it personal.
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