Quick and Easy Falafel Salad4 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 45 min
“Light summer fare with a Middle Eastern touch. Fresh seasonal or regional vegetables can be substituted. For a more authentic flavor, double the garlic and/or cumin. Falafel can be cooked ahead of time and refrigerated.” - by MATTHEWF335
Original recipe yields 4 servings
- Prepare the falafel mix according to package directions. Heat the oil in a skillet over medium-high heat. Shape the prepared falafel mix into 1/2-inch rounds. Place in the skillet in batches, and fry until evenly browned. Drain on paper towels.
- In a large bowl, mix the falafel, cucumber, tomatoes, onion, green bell pepper, celery, and carrots. In a separate bowl, mix the Ranch dressing, garlic powder, and cumin. Toss with the salad to coat. Serve over lettuce.
Amount Per Serving (4 total)
- 384 cal
- 24.6 g
- 35.3 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"I thought this was great! I fried my falafel in my Presto Cool Daddy for a minute, I made little ones. I used what I had on hand: green bell pepper, baby carrots, roma tomatoes, celery, and yellow oni..." See moreon. I used probably less than half of the ranch with the garlic pwdr, onion pwdr, and cumin. Tossed it with the veggies, put the falafel on top. Served that over the only lettuce I had left, iceberg. I used maybe a 1/4 of the head. Yummy!! "
"I love falafel, and this is a great way to serve it. I used red onion andd English cucumbers as that's what I prefer. I was a bit skeptical about the dressing but it turned out great (I added way more..." See more garlic). Thanks!"
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