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
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!