I’ve graduated to lunch in bed. Is that a thing? It is today.
I have made this falafel before but I wanted to lighten it up with a tossed salad. It comes together quickly and easily, with minimal ingredients, and it is so satisfying.
I have a bit of a chickpea obsession so I’m always excited when I know it’s coming. I love falafel (shocker) but I might as well get the lamb if I’m going to eat the deep-fried falafel you find in restaurants. This dish is light but packed with flavor, and you can even make your own pita if the arugula salad just isn’t going to cut it for ya.
I tossed the falafel in arugula with kalamata olives, sun-dried tomatoes for a sweet, feta, cucumber, cherry tomatoes and of course, the homemade tzaziki. You’ll find a link to my whole-wheat tortilla/pita recipe and I highly recommend that. Serve it with a little hummus on the side and you are good to go.
Also, my boyfriend loved it. Man-approved warm falafel arugula salad.
Also, I got these dishes at Goodwill. They are originally from Pier 1 — still had the sticker on them!
I have served this falafel on top of Naan for an open-face sandwich and with my whole wheat pitas for a more traditional gyro dish. I like to serve the tzaziki on the side with the salad, because it’s that good on bread by itself. The tzaziki is greek yogurt, pureed cucumber, fresh dill, garlic and lemon.
The entire meal is affordable, healthy and so easy to make.
Perfect for a hearty lunch in bed. With a documentary and a solid glass of red wine? Now that’s a Saturday.
Warm Falafel Arugula Salad, Homemade Tzaziki
for the falafel:
- store-bought Naan or homemade whole wheat pita. (Just leave this dough a little thicker when you roll it out for more of a pillowy pita bread)
- 1 can drained, rinsed garbanzo beans
- 1 bunch parsley
- 1 shallot
- juice of 1/2 lemon
- extra virgin olive oil
- cracked pepper, crushed red pepper to taste
- 1 egg
- 1/2 cup any flour
Combine all ingredients except flour in a bowl. Season to taste. Refrigerate for up to 20 minutes. When ready, place shallow bowl of flour near stove. Heat non-stick pan over med-high heat and spray or oil the pan lightly. When pan is hot, carefully roll a tablespoon of the chickpea mix into a ball, lightly roll in flour and fry. Flip to cook on both sides, let drain on a paper towel. Layer in a sandwich, on toasted bread or arrange in a salad with fresh tomatoes, feta, olives and any other toppings of choice.
for the tzaziki:
- 1 cup greek yogurt
- 1/2 juice from lemon
- zest from 1/2 lemon
- salt + pepper
- pureed seedless cucumbers*
- 1 bunch fresh dill
- 2 cloves garlic
Combine all ingredients, season to taste, and chill for up to 20 minutes. Serve chilled. OPA!
*If you don’t have seedless cucumbers, you can slice a cucumber lengthwise and scoop out the seeds before pureeing.