This salad is a twist on the falafel (pronounced falefeel) sandwich that is enjoyed around the Middle East. In Lebanon, a falafel sandwich comes stuffed with tomatoes, shredded lettuce, kabiss (mixed pickle varieties; chillies, beetroot, parsnip among others) lathered with tarator (tahini, garlic then diluted with lemon), maybe some batata (fries), wrapped in arabic bread and “BAM” as Emerill would say! Did I just describe heaven?
I probably have this salad 2-3 times a week for lunch! I’m usually in a rush, but adamant to satiate my hunger with something delicious and equally wholesome! I always make sure to keep batches of home made falafel in my freezer. It takes 20 minutes to grill them; in the mean time I prep the ingredients.
- 8-10 cherry tomatoes, halved
- 1 green onion, finely chopped
- 1 cucumber, quartered and chopped
- 100g crumbled or cubed Feta
- A handful of mixed greens- per person (to your taste! I like radicchio, frisee and rocket)
- 6 pickled chillies, chopped
- A bunch of coriander, clipped with a scissors
- 4-5 falafel, per person
- 1 tablespoon of hummus (or you can make a tarator sauce if you have more time)
- ½ lemon, juiced
- Prepare falafel to your liking. Grill in the oven, saute lightly in oil or deep fry. You can also buy them ready made.
- Begin with the mixed greens of your choice. My favorite combo is frisee, radicchio and rocket.
- Add the coriander or herb of your choice; parsley, mint, dill, chives… and the rest of ingredients mentioned above.
- Mix the dressing. Add hummus, lemon juice, mix till desired consistency. By now the falafel should be ready.
- Slice them in half. Add to the salad. Drizzle the salad with the dressing.