You might remember the last time I made falafels two different ways well I decided to add on a different side dish to accompany this delicious entree. Instead of the go-to pita pairing I thought it would be better to have this in salad form. The combo of fresh field greens, crispy falafel, Indian spiced dressing, and tabbouleh make a perfect pairing for summer.
Tabbouleh and I haven't had the best of relationships. I essentially like all of the ingredients that make tabbouleh but for some reason I don't like them all together. I decided to give a little twist to this Mediterranean classic, by replacing the couscous with quinoa, adding some feta cheese (because let's be honest, cheese makes everything better) and taking out the cucumber I created a tasty dish to enjoy by itself or as a side.
Falafel Salad with Quinoa Tabbouleh
For the quinoa...
2 cups chicken broth (or vegetable broth)
1 cup quinoa
1 large tomato, seeded and diced
1/4 cup chopped fresh parsley
1 tsp lemon juice
1/4 crumbled feta cheese
salt and pepper to taste
1.Bring broth to a boil over medium high heat, add quinoa and cover, reducing heat to low. Simmer for 10-15 min. or until quinoa is slightly translucent and has absorbed all the broth. Fluff with fork and toss with remaining ingredients. Season and serve.
For the dipping sauce...
2/3 cup sour cream (I used reduced fat)
1 TSP paprika
1 TBS yellow curry powder
1.Mix together and season accordingly. Serve on top of falafels
For the falafel salad...
Enough oil to cover the bottom on a sauce pan
lettuce or field greens
You could make your falafels from scratch but I find the package one is just as good (with a lot less trouble). I have had luck with THIS brand.
1.Make mix according to package directions. Portion and shape falafels, I find if you do not want to deep fry them, making them into a thinner patty shape makes them easier to pan fry. Heat oil in a sauce pan and fry portioned falafels until golden and crispy (turning once).