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Sunday, 31 August 2014
The BEST Falafel Dinner Salad
Topic: Garden

The Best Falafel Dinner Salad

I know that's quite a claim, but I've been working at it--trying recipes for awhile now and I think I've cracked the code.

First, you have to start with a great base of bitter greens dressed simply in a lemon-olive oil vinaigrette. In the photo above, I've used 2 types of kale greens, the Italian and curly blue varieties. Rinse and then de-vein the kale leaves. Tear or chop into small pieces. Place in a glass bowl and toss with lemon juice and olive oil, equal parts, lightly but thoroughly. Then plate the greens, dividing into 3 servings on large dinner plates.

The next layer is simple chopped fresh tomatoes and cubed or sliced cucumber.

Salt and fresh ground pepper each salad.

Next--Make the Tahini sauce for the falafel as follows:

3 Tbsp. Tahini

3 Tbsp. Lemon juice (or equal parts lemon juice and white wine vinegar)

1 tsp minced garlic

1 Tbsp mint leaves, chopped

This thin, but potent, sauce will be drizzled liberally over the falafel patties.

Now make the falafel patties which will require a food processor and then frying the patties in a heavy skillet in olive oil.

Combine the following in a food processor, processing each addition with pulses until the consistency is a coarse grind.

1 can of rinsed and drained chickpeas (16 oz)

4 cloves of garlic

½ medium onion, chopped

Small handful each fresh cilantro, parsley leaves

Put the mixture into a large bowl and stir in the following:

1 tsp. Cumin

½ tsp. Cayenne pepper

1 tsp. Ground Coriander

1 egg

4 rounded Tbsp. Flour

Heat 2-3 Tbsp olive oil in a heavy skillet over medium high heat. Form the patties by dividing the mixture into quarters in the bowl. Then, divide each quarter with a large spoon, creating 3 patties from each quarter for a total of 12 patties.

When the oil is heated, drop a pattie off a large spoon, then pat it lightly to form roughly 2 inch patties, about 1/2-3/4 inch thick. See the picture. Fry about 5 minutes. Turn with a spatula and fry the opposite side also about 5 minutes. Add scant more olive oil if needed.

Plate the falafel patties between the 3 salads already plated. Then drizzle the tahini sauce over the falafel patties and serve. Such a great way to celebrate the multitude of fresh herbs and vegetables we have this Summer!


 

 


Posted by Karen at 19:28 CDT
Updated: Sunday, 31 August 2014 20:25 CDT
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