Bean based dishes – like falafel – are a golden ticket for people looking for cheap yet delicious meal ideas. Things get even more exciting when you take a classic cheap dish and mix it up. Take, for example, this salad. While you can certainly eat the falafel on their own, I think it’s more fun to serve them on top of a crisp salad.
Want to save money on the Feta cheese? Check out the grocery store salad bar, where you can get enough cheese for this salad for about 50 cents.
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Falafel Salad Recipe
Yield: Approximately 20 falafel
Add spices, listed below, to your liking. I prefer falafel with a lot of flavor, so I tend to season heavily.
1 can of chickpeas, drained and rinsed
3 cloves garlic, finely minced
1 small onion, finely chopped
1 tablespoon olive oil
1 tablespoon all-purpose flour
Juice from 1/2 lemon
3 tablespoons chopped fresh parsley
1/2 to 1 teaspoon of each: Sea salt, garlic powder, hot pepper flakes, paprika
Olive oil, for frying
Mixed greens or mesclun greens
2 Roma tomatoes, seeded and chopped
1/4 cup crumbled Feta cheese
Your choice of salad dressing (Such as olive oil/balsamic vinegar blend, tzatziki sauce, or creamy Feta dressing)
Mash chickpeas with the back of a fork until fairly uniform - you still want a few chunks of chickpea left in the falafel. Mix in garlic, onion, olive oil, flour, lemon juice, parsley, and dried spices. Form into small patties, about the size of an Oreo cookie.
Heat a couple tablespoons of olive oil in a large frying pan over medium-high heat. Place falafel patties in the pan and cook for approximately three minutes on each side, or until nicely browned. Place falafel on a plate lined with paper towels to remove excess oil.
Place salad greens and tomatoes on a large serving platter. Place falafel on the salad and top with Feta cheese. Serve with olive oil and balsamic vinegar, tzatziki sauce, or creamy Feta dressing.