This is how I would combine American and Mediterranean cuisine. We had a protein shortage that evening as well, so this was prepared. Despite being a salad, the dish is nonetheless rather hearty and bursting with flavor. The preparation work takes up the majority of the time, followed by simple assembly.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ¼ cups water
- 1 (6 ounce) package dry falafel mix
- 2 cups vegetable oil for frying
- salt to taste
- ½ cup sour cream
- ¼ cup milk
- ¼ cup diced cucumber
- 1 teaspoon minced fresh parsley
- ⅛ teaspoon salt
- 1 (10 ounce) bag mixed salad greens
- 2 tomatoes, diced
- 1 avocado, diced
- 8 slices cooked bacon, crumbled
- 3 hard-boiled eggs, diced
- ¾ cup feta cheese
Instructions
- Mix water and falafel mix together in a bowl; let stand for 10 minutes. Form mixture into 12 patties, about 1/2-inch thick.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Fry falafel patties, working in batches, in the hot oil until golden brown and crisp, 3 to 5 minutes. Transfer cooked falafel to a paper towel-lined plate using a slotted spoon; season with salt. Cool falafel to room temperature; break into pieces.
- Whisk sour cream, milk, cucumber, parsley, and 1/8 teaspoon salt together in a bowl until dressing is smooth and creamy; refrigerate.
- Spread greens onto serving plates. Arrange tomatoes, avocado, bacon, eggs, feta cheese, and falafel in rows over the greens. Drizzle dressing over each salad.
- Spinach or iceberg lettuce can also be used in place of mixed greens if desired.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 352 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 132 mg |
| Dietary Fiber | 8 g |
| Protein | 17 g |
| Saturated Fat | 8 g |
| Sodium | 788 mg |
| Sugars | 6 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I thought this was ingenious and delicious! I don’t use the mix,but had some of Sean’s Falafel (from this site) uncooked in my freezer. What a great recipe. Thank you, Jenn T.! Please post more of your creations, you kitchen goddess!
AWESOME! I really LOVE this take on the traditional cobb salad! I made my own falafel using ‘Pan-Fried Falafel’ from this site, and it was great. I made the falafel pretty small and cut them in 1/2 before putting on the salad so it would be easier to eat. I couldn’t fit the feta in a row on the plate (it was too full, lol), so I just sprinkled it over top the falafel. I really, REALLY enjoyed this salad and so did my girls…I will def be making this again~YUM! Thanks for sharing. 🙂