Name: Mediterranean Falafel Cobb Salad Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: US
Ingredients: 1 1/4 cups water; 1 (6 ounce) package dry falafel mix; 2 cups vegetable oil, for frying; Salt, to taste; 1/2 cup sour cream; 1/4 cup milk; 1/4 cup diced cucumber; 1 teaspoon minced fresh parsley; 1/8 teaspoon salt; 1 (10 ounce) bag mixed salad greens; 2 tomatoes, diced; 1 avocado, diced; 8 slices cooked bacon, crumbled; 3 hard-boiled eggs, diced; 3/4 cup feta cheese, crumbled

Experience the vibrant flavors of the Mediterranean meeting the heartiness of an American classic. Crispy, homemade falafel takes center stage in this refreshing Cobb salad, delivering a satisfying crunch and protein boost alongside creamy feta, smoky bacon, and a zesty cucumber dressing.

Follow The Directions

01

Step

In a mixing bowl, combine water and dry falafel mix. Let stand for 10 minutes to allow the mixture to hydrate. (Prep time: 10 minutes)

02

Step

Shape the falafel mixture into approximately 12 small patties, each about 1/2-inch thick. (Prep time: 5 minutes)

03

Step

Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). (Prep time: 5 minutes)

04

Step

Carefully fry the falafel patties in batches, ensuring not to overcrowd the oil. Cook until they are golden brown and crispy, approximately 3 to 5 minutes per batch. (Cook time: 3-5 minutes per batch)

05

Step

Remove the cooked falafel from the oil using a slotted spoon and transfer them to a plate lined with paper towels. Season immediately with salt. Allow the falafel to cool to room temperature, then break them into smaller, bite-sized pieces. (Cooling time: 15 minutes)

06

Step

In a separate bowl, whisk together the sour cream, milk, diced cucumber, minced fresh parsley, and 1/8 teaspoon of salt until the dressing is smooth and creamy. Refrigerate until ready to use. (Prep time: 5 minutes)

07

Step

Arrange a bed of mixed salad greens onto individual serving plates.

08

Step

Artfully arrange the diced tomatoes, diced avocado, crumbled bacon, diced hard-boiled eggs, crumbled feta cheese, and the broken falafel pieces in neat rows over the greens.

09

Step

Drizzle the chilled cucumber dressing generously over each salad, ensuring every element is lightly coated.

For a richer flavor, consider using a high-quality, extra-virgin olive oil to fry the falafel.
Adjust the amount of salt in both the falafel and the dressing to suit your personal taste.
If you prefer a tangier dressing, add a squeeze of fresh lemon juice or a dash of white wine vinegar.
To make this salad vegetarian, simply omit the bacon.
Feel free to substitute ingredients based on your preferences or what you have on hand. Chopped bell peppers, red onion, or Kalamata olives would all make excellent additions.
The falafel can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before adding to the salad.
The dressing can also be made ahead of time and stored in the refrigerator for up to 3 days.