Ingredients
The following ingredients have 5 Servings
- 1 can (15oz/425gr chickpeas, drained and rinsed)
- ½ cup tightly packed parsley
- 2-3 medium garlic cloves
- 2 tablespoons 16gr all-purpose flour
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Vegetable or canola oil for frying
- 4 oz 110gr Greek yogurt
- 1 ½ tablespoons extra virgin olive oil
- ½ tablespoon fresh lemon juice
- Salt & pepper to taste
- Romaine lettuce (thinly sliced (Butter lettuce, arugula, spinach are also good addition))
- Mini sweet peppers (thinly sliced)
- ·Medium Cookie Scoop
Instruction
- To make falafel, in a food processor, place all the ingredients for falafel, except for oil, and pulse until the mixture is smooth.
- Using a medium cookie scoop, divide the mixture into 1-inch balls. Roll each ball between your palms to smooth out the surface. (You’ll get about 16 falafel balls.)
- Heat the oil (at least 2 inches deep) till 350°F (175°C). Fry the balls until nice and golden brown, 6-8 balls at a time, for about 3 minutes. Make sure the oil temperature doesn’t drop below 350°F (175°C), or falafel balls will fall apart.
- Remove the balls onto a baking sheet lined with paper towel and wire rack, so that they stay crispy longer.
- To make the dressing, in a small dish, mix Greek yogurt, olive oil and lemon juice. Salt and pepper to taste.
- To assemble the salad, plate thinly sliced Romaine lettuce and sweet peppers. Top with few falafel balls and drizzle the dressing.
