A delicious dish perfect for these hot summer days…It transports you to the Mediterranean!
- 1 box organic chick peas
- 2 T Hummus
- 2T Flour
- 1 T Ras el Hanout (combo of spices such as ginger, cardamom, cinnamon,hot paprika).
- 1/2 oz Parsley
- 1 Lemon
- 2 cloves Garlic
- 1/2 c Greek Yogurt
- 1/2 c Panko
- 1 Cucumber
- 1 Red Onion
- 1/2 c Feta
- 2-3 T Olive Oil
Prep the ingredients and set aside in the order you will need them.
Wash and dry all produce, Peel and halve the cucumber lengthwise, scrape seeds out with t spoon, then slice into half moons (1/2-3/4″).
thinly slice half of the onion and then dice the other.
Zest the lemon then cut in half. Pick 1/2 of the parsley leaves off stems and set aside. Chop the remaining parsley sans stems. Mince the garlic and drain and rinse the chick peas in a strainer.
Pickle the red onion: in a small bowl,combine the sliced onion with the juice of half the lemon.
Greek yogurt dressing: combine 1/2 c Greek yogurt, a drizzle of olive oil, a squeeze of lemon juice, add 1/2 the chopped parsley and up to half the minced garlic to taste. Season with S&P,
Make the falafel mixture: in a medium bowl combine the chick peas and hummus, mashing together until smooth. Mix in the flour, ras el hanout, diced red onion, lemon zest, parsley and garlic. S&P to taste.
Cook the falafel fritters: add the panko to a bowl, form the falafel patties and roll into the panko (about 1 2/2 ” balls> Flatten each ball into a patty. heat 1/4 “olive oil in a large pan over medium high heat. Add the fritters to the oil mixture and cook on each side (3-4 minutes). Set aside on paper towels to drain, S&P to taste.
Dress the salad: toss the remaining parsley, cucumber ans pickled red onion, S&P.
Finish! Top the salad with the fritters, drizzle with Greek dressing and sprinkle Feta on top.