Fried falafel is healthy when served on a salad, right? Right! Falafel Salad with Tzatziki Dressing is here!
This salad is totally inspired by my recent trip to Israel (I promise you a recap soon!) If you haven’t been to the motherland, (well first things first, you should go!) the food is all amazing. Very fresh and local with tons of veggies and spices. Just the way I like to eat. In Jerusalem, we were wandering around The Shuk (their epic market filled with everything from tahini to fish heads) after an amazing hummus lunch when I smelled it. Falafel! Even though we just ate, I couldn’t say no. There was a mass of locals (always a good sign) and not really a line per say, so I shimmied my way to the front, got my falafel with everything on it (even French fries. When in Rome…. eh Jerusalem.) One bite and I knew my eventual stomach ache was worth it. Super crispy outside, fluffy inside, topped with pickled veggies, tahini and deliciousness. So good.
Now back in Texas, I’m doing more two-a-day workouts rather than two-a-day lunches. Whomp. But that doesn’t mean I can’t enjoy my beloved falafel in a slightly healthier way! Now this recipe calls for dried chickpeas. It’s the real way to make falafel, so get those cans away from me.
Soak the chickpeas overnight (you do have to plan a little ahead) and then blend those suckers with the other ingredients.
Chill. Roll. Fry. Boom.
On the side, I made an easy tzatziki dressing. I tried all kinds of Stonyfield yogurts, but in the end, Greek was my favorite. Use what ya like!
Aren’t they beautiful?
Served on my new Wayfair dessert plates that I turned into salad plates. Because I’m a rule breaker like that!I will certainly not blame you if you serve this falafel with a side of pita. In fact, I may just invite myself over.
Falafel Salad with Tzatziki Dressing
- For Falafel:
- 1 1/2 cups dried chickpeas
- 1/4 cup red onion diced
- 3 medium garlic cloves crushed
- 1/2 cup fresh parsley leaves
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons sumac
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon lemon juice from 1 lemon
- Oil for frying
- For Tzatziki:
- 1 English cucumber peeled, deseeded and shredded with a vegetable peeler or small diced (about 1 cup), remove moisture with a paper towel
- 1 1/2 cups Stonyfield Greek Yogurt
- 1 garlic clove minced
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh dill chopped
- 1 teaspoon lemon zest from 1 lemon
- 1 tablespoon lemon juice from 1 lemon
- Salt and pepper to taste
- For Salad:
- 4 cups mixed greens
- 1/2 cup cherry tomatoes diced
- 1 English cucumber deseeded and diced
- 1/2 medium red onion diced
- Let's make falafel! Put chickpeas in a large stock pot and cover with 4 inches of cold water and cover. Let sit for 12-24 hours; chickpeas should at least double in size.
- When ready to make falafel, drain chickpeas and rinse, and place in a food processor. Add remaining falafel ingredients except for oil and process until you have a tiny chunky, paste-like texture. Taste a bit and add more salt, pepper or cayenne for spice if you like!
- Refrigerate for 1 hour.
- Meanwhile, make the tzatziki dressing! Combine all ingredients in a medium bowl and refrigerate for at least 1 hour until ready to use.
- Now, time to fry! Heat 2-3 inches of oil (canola, grapeseed, etc) over medium heat until 350 degrees F or until a piece of falafel batter dropped in sizzles when dropped in but doesn't brown immediately. Form batter into 2-inch balls (or whatever size you like your balls) and fry for 2-3 minutes per side. Repeat with remaining batter in batches without overcrowding the pan. Remove falafel with slotted spoon, drain on paper towels, sprinkle with salt and serve immediately over salad with tzatziki dressing (or in pita if you like.)
This post is sponsored by Wayfair and Stonyfield but all opinions are my own! Thanks for supporting. Jew rock!