Falafel Salad
Description
The recipe won't take much time. I really love falafel, but I can't afford to indulge in pita bread. So I make myself this salad and enjoy the favorite flavor. Serve at the table.
Instructions
- 1
Step 1
Soak the chickpeas in cold water for 10 hours. If it's still hot, it's better to do this in the refrigerator.
- 2
Step 2
Rinse the swollen chickpeas, drain well, and place them in a blender bowl. Pulse in short bursts to break down into crumbs together with the onion, garlic, and herbs. Add freshly ground spices, salt, and tahini, and pulse again until finely crumbly. Add flour and baking powder, then mix the mixture with a spatula.
- 3
Step 3
With wet hands, shape the mixture into small round balls, like meatballs.
- 4
Step 4
Heat the frying oil well and fry the falafel until golden brown on both sides.
- 5
Step 5
Place on paper towels to remove excess oil and cool completely.
- 6
Step 6
For the salad, it's better to use thin and long eggplants. Slice them into not too thick rounds and fry in oil on both sides.
- 7
Step 7
Cut the falafel into quarters. Prepare the sauce by mixing yogurt with tahini, lemon juice, and lemon zest. Season with pepper and salt to taste, and add a pressed garlic clove. Mix well.
- 8
Step 8
Place washed and well-dried salad leaves on a plate. Arrange thinly sliced red onion on top. Place fried eggplants over them. Season with black pepper to taste.
- 9
Step 9
Drizzle the eggplants with a little sauce and arrange the falafel on top.
- 10
Step 10
Top with tomato slices and more sauce. Then add green onions, cilantro, and chili pepper. Pour the remaining sauce over the top, let it sit and marinate for about 15 minutes. Serve slightly chilled.