Crispy Falafel Salad
with Pickled Red Onion, Cucumber, and Greek Yogurt Dressing
Ras el hanout infuses these falafel fritters with a unique North African flavor profile – one you may not be familiar with. Translating literally to “head of the shop,” ras el hanout refers to the best spices at the market each day. Classic components include ginger, cardamom, cinnamon, cumin, hot paprika, and peppercorns.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 box
Chickpeas
2 tablespoon
Hummus
(Contains Sesame)
2 tablespoon
Flour
(Contains Wheat)
1 teaspoon
Ras el Hanout
¼ ounce
Parsley
1 unit
Lemon
2 clove
Garlic
5.3 ounce
Yogurt
(Contains Milk)
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 unit
Baby Gem Lettuce
1 unit
Cucumber
1 unit
Red Onion
½ cup
Feta Cheese
(Contains Milk)
Not included in your delivery
unit
Salt
unit
Pepper
8 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
Prep the ingredients: Wash and dry all produce. Peel and halve the cucumber lengthwise. Scrape out the seeds with a spoon, then thinly slice into half-moons. Chop the lettuce into 1-inch pieces. Halve, peel, and thinly slice half the onion; finely dice the other half onion. Zest and halve the lemon. Pick half the parsley leaves off the stems and set them aside. Chop the remaining parsley leaves and stems. Mince or grate the garlic. Drain and rinse the chickpeas.
Pickle the red onion: In a small bowl, combine the sliced red onion and squeeze in the juice of half the lemon.
Make the Greek yogurt dressing: In a small bowl, combine ½ cup Greek yogurt, a drizzle of olive oil, a squeeze of lemon, half the chopped parsley, and up to half the garlic, to taste. Season to taste with salt and pepper.
Make the falafel mixture: In a medium bowl, mash together the chickpeas and hummus until smooth. Mix in the flour, ras el hanout, diced red onion, lemon zest, the remaining chopped parsley, and the remaining garlic. Season generously with salt and pepper.
Cook the falafel fritters: Add the panko to a small bowl. Form the falafel mixture into 1½-inch balls and roll them in the panko. Flatten each ball into a patty. Heat ¼-inch oil in a large pan over medium-high heat. Add the falafel fritters to the pan and cook for 2-3 minutes per side, until golden brown and crispy. Set aside on a paper towel-lined plate and season with salt and pepper.
Dress the salad: In a large bowl, toss together the lettuce, parsley leaves, cucumber, and pickled red onion (to taste). Season with salt and pepper.
Finish and plate: Top the salad with the falafel fritters and drizzle with the Greek yogurt dressing. Sprinkle with the feta and dig in!
