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| Falafel Cobb Salad |
"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 :
- Falafel:
- 1 1/4 cups water
- 1 (6 ounce) package dry falafel mix
- 2 cups vegetable oil for frying
- salt to taste
- Cucumber Dressing:
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 cup diced cucumber
- 1 teaspoon minced fresh parsley
- 1/8 teaspoon salt
- Salad:
- 1 (10 ounce) bag mixed salad greens
- 2 tomatoes, diced
- 1 avocado, diced
- 8 slices cooked bacon, crumbled
- 3 hard-boiled eggs, diced
- 3/4 cup feta cheese
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 30M |
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- 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.
Notes :
- Spinach or iceberg lettuce can also be used in place of mixed greens if desired.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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