This fresh and vibrant salad combines the classic flavors of a Cobb with the crispy, flavorful twist of homemade falafel. It's a perfect light meal that's both satisfying and packed with wholesome ingredients.
Prep Time20 min
Cook Time10 min
Total Time30 min
Difficulty
Medium
Cooking Tips You Should Know
Make sure to cook the falafel until they are golden brown and crispy for the best texture.
Use fresh vegetables and crisp lettuce to keep the salad vibrant and crunchy.
If you prefer, warm the falafel slightly before adding them to the salad to enhance their flavor.
Ingredients
0/16
Why This Recipe Is So Easy To Love
This dish combines the fresh crunch of a classic salad with the rich, savory flavor of falafel. It offers a perfect balance of protein, veggies, and spices, making it both satisfying and nutritious. Plus, it’s a great option for anyone looking to enjoy a meat-free meal without sacrificing taste.
Step 1
Blend the falafel mix with water in a bowl and let it sit for about 10 minutes to thicken up. Once ready, shape the mixture into 12 small patties, around half an inch thick. Heat some oil in a deep fryer or a large pot to 375°F (190°C). Fry the patties in batches until they turn golden brown and crispy, which should take about 3 to 5 minutes. Use a slotted spoon to transfer them onto a paper towel-lined plate, then sprinkle with a little salt and let them cool to room temperature before breaking them into pieces.
Step 2
While the falafel cools, whisk together the sour cream, milk, diced cucumber, chopped parsley, and a pinch of salt until you get a smooth, creamy dressing. Pop it in the fridge to chill.
Step 3
Lay out your greens on serving plates, then arrange the tomatoes, avocado, bacon, hard-boiled eggs, feta cheese, and falafel pieces in neat rows on top. Finally, drizzle the dressing over everything and enjoy!
176
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Best Foods To Serve With This
Serve this salad with a side of warm pita bread or a drizzle of tahini sauce for extra creaminess. It also pairs well with a light lemon vinaigrette or a dollop of yogurt-based dressing to complement the spices in the falafel.
How To Freeze This Dish
Keep the falafel and salad components separate when storing leftovers to maintain freshness. Store the salad in an airtight container in the fridge and consume within 2 days for best quality. Reheat the falafel gently in the oven to keep them crispy before serving again.
Frequently Asked Questions
Can I bake the falafel instead of frying it?
Yes, you can bake the falafel at 375°F (190°C) for about 20-25 minutes, flipping halfway through until golden and crispy.
How do I know when the falafel is done frying?
The falafel should be golden brown and crispy on the outside, which usually takes 3 to 5 minutes.
Can I use a different dressing if I don’t have sour cream?
Yes, you can substitute sour cream with Greek yogurt for a similar creamy texture.
Is it okay to prepare the falafel mixture ahead of time?
It’s best to fry the falafel fresh after mixing, but you can prepare the mixture a few hours ahead and keep it refrigerated.
Can I use a different type of cheese instead of feta?
Yes, goat cheese or shredded mozzarella work well as alternatives.
What can I substitute for bacon if I want a vegetarian option?
You can use smoked tempeh, crispy chickpeas, or omit it for a fully vegetarian salad.
How should I store leftovers?
Store falafel and salad components separately in airtight containers in the fridge for up to 2 days.
Can I use pre-made falafel instead of the mix?
Yes, pre-made falafel can be used; just warm or re-crisp them before adding to the salad.
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