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Falafel Plate

Struggle Meals - "Street Food Faves at Home"

25
Prep Time
(minutes)
105
Cook Time
(minutes)
6
Servings

Ingredients

  • FOR THE FALAFEL:
  • 2 cups garbanzo beans, soaked overnight
  • 1 medium yellow onion, grated
  • 1 cup parsley, finely chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 2 teaspoons baking powder
  • 1/2 cup all-purpose flour
  • 3 cups vegetable oil
  • FOR THE SAUCE:
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons finely chopped parsley
  • Zest and juice of 1 lemon
  • 1 cup plain nonfat Greek yogurt
  • 1/2 teaspoon ground cumin
  • 3 cloves garlic, grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • FOR THE SALAD:
  • 3 cups romaine lettuce, chopped
  • 1 large red onion, thinly sliced
  • 3 Roma tomatoes, cubed
  • 1/2 teaspoon kosher salt
  • 1 tablespoon extra-virgin oil
  • 4 pitas, cut into wedges, to serve

Steps

  1. Place beans in a large bowl and mash until smooth. Add onion, parsley, salt, pepper, cumin, baking powder and flour. Stir until combined into a paste. Place bowl in refrigerator for 1 to 4 hours.
  2. In a medium bowl, combine all sauce ingredients. (Can be made a day ahead and stored in airtight container.)
  3. In a large bowl, add lettuce, onion, tomatoes, salt and olive oil. Toss to combine.
  4. Using a 1/8 measuring cup, scoop out garbanzo bean mixture. Form into balls and place on a sheet tray. Fill a cast-iron skillet halfway with oil. When hot cook the falafel, turning until golden brown. Remove to a towel-lined plate.
  5. To plate: Place salad on a plate. Top with falafel balls. Drizzle with yogurt sauce. Serve with pita wedges on the side.