Falafel Salad

For the Falafel:

1 cup reserved hummus from dinner

2 tsp cumin

1 tsp ground coriander

¼ tsp black pepper

⅓ cup chopped fresh parsley

2 cloves garlic, minced

1 medium shallot, minced

2 tbsp raw sesame seeds (or sub finely chopped nuts, such as pecans)

1 ½ tsp cumin

¼ tsp each sea salt and black pepper

3-4 tbsp all-purpose flour

3-4 tbsp Colavita Olive Oil for cooking

For the Yogurt Sauce:

1 cup plain full-fat yogurt

2 ½ tbsp fresh dill, minced

1 large garlic clove, minced

2 tsp Colavita Extra Virgin Olive Oil

1 tsp fresh lemon juice

Salt to taste

For Salad:

Spring greens (buy a box or bag, you will use it for breakfast)

Cherry tomatoes

1 avocado, sliced

For the Pita Bread Croutons:

2 tbsp Colavita Extra Virgin Olive Oil

1 tsp dried oregano

Pinch of salt

1 8-inch pita bread round, split into 2 circles (feel free to make more and store in an air-tight container)

Make the Pita Croutons:

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.

Make the Yogurt Dill Sauce:

Place all the ingredients for the sauce in a small bowl and whisk well. You can also use a small food processor.

Make the Falafel:

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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Falafel Salad