VEGETABLE SALAD WITH FALAFEL CROUTONS
Prep Time: 45 minutes plus chilling time
Cook Time: 10 minutes
Level of Difficulty: Easy
Serving Size: 6
For the falafel 1 cup dried chickpeas, soaked for 24 hours and drained 1 small onion, chopped 2 tablespoons fresh parsley, chopped 2 tablespoons fresh cilantro, chopped 1 teaspoon salt 3 cloves garlic 1 teaspoon cumin 1 teaspoon baking powder 2 tablespoons flour 1/4 cup fresh bread crumbs (from 1 slice fresh bread) Vegetable oil for frying
For the dressing 3/4 cup cold water, or more if necessary 1/4 cup pure tahini paste 1/2 preserved lemon, pits removed 1 tablespoon olive oil 1 small clove garlic 1/8 teaspoon cayenne pepper
For the salad 2 heads butter lettuce, torn 1/2 small red onion, thinly sliced 2 cups cherry tomatoes, halved 4 Persian cucumbers, sliced 4 radishes, very thinly sliced Salt and pepper
To make the falafel batter:
Combine all of the ingredients in a food processor until very fine, pulsing and scraping down the sides of the bowl occasionally if necessary, 30 seconds to 1 minute. Let the falafel mixture rest in the refrigerator for at least 1 hour and up to 24 hours. To make the dressing:
Combine all of the ingredients in the small bowl of a food processor and process until smooth, about 30 seconds. Reserve the dressing for serving. To assemble the salad:
In a large, shallow salad bowl or platter, arrange the lettuce, onion, tomatoes, cucumbers, and radishes. Fill a 4-quart saucepan halfway with oil and heat to 350°F. Using wet hands, form the falafel batter into one-inch squares. Working in batches, fry until golden, 2-3 minutes. Drain the falafel on paper towels. Arrange the falafel on top of the salad and drizzle with the dressing. Season with salt and pepper to taste.
Posted by: pgeistfeld@yahoo.com
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