Cobb Salad with Falafel

Ingredients

• Falafel:
• 1 ¼ cups water
• 1 (6 ounce) package dry falafel mix
• 2 cups vegetable oil for frying
• salt to taste
• Cucumber Dressing:
• ½ cup sour cream
• ¼ cup milk
• ¼ cup diced cucumber
• 1 teaspoon minced fresh parsley
• Salad:
• 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

Step 1

Mix the falafel mix with water in a bowl and let it sit for about 10 minutes to thicken up. Once it’s ready, shape the mixture into 12 small patties, each about half an inch thick.

Step 2

Heat some oil in a deep fryer or a large pot to around 375°F (190°C). Carefully fry the falafel 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 to a plate lined with paper towels, then sprinkle with a little salt. Let them cool to room temperature, and then break them into bite-sized pieces.

Step 3

While the falafel is cooling, whisk together the sour cream, milk, finely chopped cucumber, parsley, and a pinch of salt until you have a smooth, creamy dressing. Pop it in the fridge to chill.

Step 4

To serve, lay a bed of greens on each plate. Arrange the tomatoes, avocado, bacon, hard-boiled eggs, feta cheese, and falafel pieces in rows over the greens. Finally, drizzle the dressing over everything and enjoy!