Dirty Kitchen Secrets

This salad is a twist on the falafel (pronounced falefeel) sandwich that is enjoyed around the Middle East. In Lebanon, a falafel sandwich comes stuffed with tomatoes, shredded lettuce, kabiss (mixed pickle varieties; chillies, beetroot, parsnip among others) lathered with tarator (tahini, garlic then diluted with lemon), maybe some batata (fries), wrapped in arabic bread and “BAM” as Emerill would say! Did I just describe heaven?

I probably have this salad 2-3 times a week for lunch! I’m usually in a rush, but adament to satiate my hunger with something delicious and equally wholesome! I always make sure to keep batches of home made falafel in my freezer. It takes 20 minutes to grill them; in the mean time I prep the ingredients.

Serves 2

Prep/cook time: 20 minutes

The Cast of Characters (This is by no means set in stone, liberate yourself!):

8-10 cherry tomatoes, halved

1 green onion, finely chopped

1 cucumber, quartered and chopped

100g crumbled or cubed Feta

A handful of mixed greens- per person (to your taste! I like radicchio, frisee and rocket)

6 pickled chillies, chopped

A bunch of corriander, clipped with a scissors

4-5 falafel, per person

For the dressing:

1 tablespoon of hummus (or you can make a tarator sauce if you have more time)

1/2 lemon, juiced

The Nitty Gritty:

Prepare falafel to your liking. Grill in the oven, saute lighly in oil or deep fry. You can also buy them ready made.

I forgot to take pics of the green onions, sorry peeps!

Begin with the mixed greens of your choice. My favorite combo is frisee, radicchio and rocket.

Add the corriander or herb of your choice; parsley, mint, dill, chives… and the rest of ingredients mentioned above.

Mix the dressing. Add hummus, lemon juice, mix till desired consistency. By now the falafel should be ready.

Slice them in half. Add to the salad. Drizzle the salad with the dressing.

Have a wicked time!

Love,

Bethx