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
What Makes This Dish So Tasty
Cooking Pointers
- Use fresh, ripe avocados to add creaminess to the salad.
- For extra flavor, toss the greens with a light lemon vinaigrette before assembling the salad.
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!
