Falafel Salad
Falafel Salad
Use up that hummus from last night's dinner and transform it into this delicious falafel salad! White beans are packed with protein and the rest of the salad is full of healthy fats to ensure a very filling lunch.
Ingredients
Directions
Combine the Colavita olive oil, oregano, salt in a small bowl and brush the mixture over the inside of each pita bread circle.
Cut each pita bread circle into bite-size pieces, and place on a baking sheet.
Bake at 400° for 5 to 7 minutes or until croutons are golden brown.
Place all the ingredients for the sauce in a small bowl and whisk well. You can also use a small food processor.
Mix all the falafel ingredients, except for the Colavita Olive Oil, in a large bowl.
Taste and adjust seasonings as needed.
Cover and refrigerate for 1 hour or overnight (it’s best to prep these after dinner if you can. If you’re in a hurry you can skip the refrigeration step but they will be a little more fragile when cooking.
Once chilled, scoop out rounded tablespoon amounts and gently form into 11-12 small discs.
Heat a large skillet over medium heat and add enough Colavita Olive oil to generously coat the pan - about 2 Tbsp. Swirl to coat.
Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time - about 5.
Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned.
Assemble salad with greens, cherry tomatoes, avocado, and pita chips (see note below)
Serve falafel alongside the salad and with the yogurt dill sauce.
Leftovers will keep in the refrigerator covered for several days. Freeze after that to keep fresh for up to 1 month.
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Ingredients
Directions
Combine the Colavita olive oil, oregano, salt in a small bowl and brush the mixture over the inside of each pita bread circle.
Cut each pita bread circle into bite-size pieces, and place on a baking sheet.
Bake at 400° for 5 to 7 minutes or until croutons are golden brown.
Place all the ingredients for the sauce in a small bowl and whisk well. You can also use a small food processor.
Mix all the falafel ingredients, except for the Colavita Olive Oil, in a large bowl.
Taste and adjust seasonings as needed.
Cover and refrigerate for 1 hour or overnight (it’s best to prep these after dinner if you can. If you’re in a hurry you can skip the refrigeration step but they will be a little more fragile when cooking.
Once chilled, scoop out rounded tablespoon amounts and gently form into 11-12 small discs.
Heat a large skillet over medium heat and add enough Colavita Olive oil to generously coat the pan - about 2 Tbsp. Swirl to coat.
Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time - about 5.
Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned.
Assemble salad with greens, cherry tomatoes, avocado, and pita chips (see note below)
Serve falafel alongside the salad and with the yogurt dill sauce.
Leftovers will keep in the refrigerator covered for several days. Freeze after that to keep fresh for up to 1 month.
