Falafel Cobb Salad
Serves: 6
Shirley Senger
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
45
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.25 cups
Water2 cups
Vegetable Oil (for frying)1 tsp
Salt1 cup
Sour Cream1 cup
Milk1 cup
Cucumber (diced)1 tsp
Parsley (minced fresh)3 cup
Feta CheeseDirections:
1
Mix water and falafel mix together in a bowl; let stand for 10 minutes
2
Form mixture into 12 patties, about 1/2-inch thick
3
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C)
4
Fry falafel patties, working in batches, in the hot oil until golden brown and crisp, 3 to 5 minutes
5
Transfer cooked falafel to a paper towel-lined plate using a slotted spoon; season with salt
6
Cool falafel to room temperature; break into pieces
7
Whisk sour cream, milk, cucumber, parsley, and 1/8 teaspoon salt together in a bowl until dressing is smooth and creamy; refrigerate
8
Spread greens onto serving plates
9
Arrange tomatoes, avocado, bacon, eggs, feta cheese, and falafel in rows over the greens
10
Drizzle dressing over each salad