Falafel Cobb Salad Recipes

FALAFEL COBB SALAD

Falafel Cobb Salad image

This is my take on an American-Mediterranean fusion. Well, we were also low in the protein area that night, so this was created. Considering the dish is a salad, it is still plenty filling and full of fresh flavors. The time spent making it is all in the prep work, then just simply assemble.

Provided by Jenn T.

Categories Salad

Time 30m

Yield 6

Number Of Ingredients 15

Ingredients

1 ¼ cups water
1 (6 ounce) package dry falafel mix
2 cups vegetable oil for frying
salt to taste
½ cup sour cream
¼ cup milk
¼ cup diced cucumber
1 teaspoon minced fresh parsley
⅛ teaspoon salt
1 (10 ounce) bag mixed salad greens
2 tomatoes, diced
1 avocado, diced
8 slices cooked bacon, crumbled
3 hard-boiled eggs, diced
¾ cup feta cheese

Steps:

Mix water and falafel mix together in a bowl; let stand for 10 minutes. Form mixture into 12 patties, about 1/2-inch thick.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Fry falafel patties, working in batches, in the hot oil until golden brown and crisp, 3 to 5 minutes. Transfer cooked falafel to a paper towel-lined plate using a slotted spoon; season with salt. Cool falafel to room temperature; break into pieces.
Whisk sour cream, milk, cucumber, parsley, and 1/8 teaspoon salt together in a bowl until dressing is smooth and creamy; refrigerate.
Spread greens onto serving plates. Arrange tomatoes, avocado, bacon, eggs, feta cheese, and falafel in rows over the greens. Drizzle dressing over each salad.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 23.4 g, Cholesterol 131.9 mg, Fat 24.1 g, Fiber 8 g, Protein 16.9 g, SaturatedFat 7.9 g, Sodium 788.1 mg, Sugar 5.8 g

FALAFEL BURGERS WITH CABBAGE SALAD AND TAHINI SPREAD

Falafel Burgers with Cabbage Salad and Tahini Spread image

These patties are big on chickpeas: There are mashed chickpeas, chopped chickpeas and chickpea flour in the mix! They can be vegan if you skip the honey and use vegan buns.

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 4 falafel burgers

Number Of Ingredients 21

Ingredients

2 cups shredded red cabbage
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon honey
1/4 cup chopped fresh mint
Kosher salt and freshly ground pepper
1/4 cup tahini
1 tablespoon lemon juice
Kosher salt and freshly ground pepper
1/2 onion, roughly chopped
3 scallions, roughly chopped
1 clove garlic, smashed
1 cup roughly chopped fresh parsley
1 teaspoon ground cumin
1 teaspoon ground coriander
Kosher salt and freshly ground pepper
2 15-ounce cans chickpeas, drained and rinsed
1/3 cup chickpea flour
1/3 cup olive oil, for frying
4 sesame hamburger buns
Sliced dill pickles and pepperoncini, for topping

Steps:

Make the cabbage salad: Toss the cabbage, olive oil, lemon juice, honey and mint in a medium bowl. Season with salt and pepper.
Make the tahini spread: Whisk together the tahini, lemon juice, and 1/4 cup water. Add up to 2 more tablespoons of water until the mixture is the consistency of mayonnaise. Season with salt and pepper.
Make the burgers: Combine the onion, scallions, garlic, parsley, cumin, coriander and 1/2 teaspoon each salt and pepper in a food processor and pulse until finely chopped. Mash 1/2 cup of the chickpeas in a small bowl with a fork; set aside. Add half of the remaining chickpeas to the food processor and pulse until finely chopped (the mixture should look smooth but not pasty). Add the remaining whole chickpeas and pulse until roughly chopped (a few chickpeas may remain whole).
Transfer the food processor mixture to a large bowl; add the chickpea flour and reserved mashed chickpeas and fold together with a rubber spatula until well combined. Form the chickpea mixture into four 4-inch-wide patties (1/2 to 3/4 inch thick). Place on a plate lined with wax paper. Loosely cover and chill for at least 30 minutes or up to overnight.
Heat the olive oil in a large nonstick skillet over medium heat. Add 2 patties; cook until dark brown and crisp, about 4 minutes. Carefully flip and cook until the other side is browned and the patties are hot in the center, 3 to 4 more minutes. Repeat with the remaining patties. Spread the tahini spread on the buns. Serve the burgers on the buns with the cabbage salad, pickles and pepperoncini.

MEDITERRANEAN COBB SALAD

Mediterranean Cobb Salad image

I'm a huge fan of taking classic dishes and adding some flair to them. I also like to change up heavier dishes, like Cobb salad. I've traded out typical chicken for crunchy falafel that's just as satisfying. - Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1 package (6 ounces) falafel mix
1/2 cup sour cream or plain yogurt
1/4 cup chopped seeded peeled cucumber
1/4 cup 2% milk
1 teaspoon minced fresh parsley
1/4 teaspoon salt
4 cups torn romaine
4 cups fresh baby spinach
3 hard-boiled large eggs, chopped
2 medium tomatoes, seeded and finely chopped
1 medium ripe avocado, peeled and finely chopped
3/4 cup crumbled feta cheese
8 bacon strips, cooked and crumbled
1/2 cup pitted Greek olives, finely chopped

Steps:

Prepare and cook falafel according to package directions. When cool enough to handle, crumble or coarsely chop falafel., In a small bowl, mix sour cream, cucumber, milk, parsley and salt. In a large bowl, combine romaine and spinach; transfer to a platter. Arrange crumbled falafel and remaining ingredients over greens. Drizzle with dressing.

Nutrition Facts : Calories 258 calories, Fat 18g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 687mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 5g fiber), Protein 13g protein.

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