Autumn Falafel Salad
Serves: 4
  • Vinaigrette dressing:
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • ½ teaspoon sugar
  • 1-1/2 teaspoons chopped fresh oregano or ½ teaspoon dried
  • 1-1/2 teaspoons chopped fresh thyme or ½ teaspoon dried
  • ⅓ cup olive or canola oil
  • Kosher salt
  • Fresh ground black pepper
  • Optional yogurt lemon drizzle:
  • 8 ounces plain Greek yogurt
  • 1 teaspoon lemon zest
  • 1 box (10 ounces) “Casbah” brand falafel mix (see note)
  • 2 tablespoons olive or canola oil
  • 1 bunch red or green leaf lettuce, washed and torn into bite size pieces
  • 2 cups chopped ripe tomatoes (about 2 medium)
  • 1-1/2 cups peeled, seeded and chopped cucumber (about 1 medium)
  • 1 cup chopped avocado (about 1 medium)
  • 4 ounces French goat feta cheese, crumbled or chopped
  1. For the vinaigrette, whisk together vinegar, mustard, garlic, sugar, oregano and thyme, then whisk in olive oil until smooth; season with salt and pepper; set aside.
  2. For the falafel, follow package directions for making falafel mix. Heat olive oil in a large skillet over medium heat; add prepared falafel mix spreading it out in the pan and cooking (similar to browning ground beef) until lightly browned and crisp turning and breaking into pieces as it cooks, about 3-4 minutes; remove from pan and allow cooling to room temperature, about 10 minutes.
  3. For the optional topping, stir together Greek yogurt and lemon zest; set aside.
  4. To assemble the salad, toss lettuce with the vinaigrette dressing; add tomatoes, cucumbers and avocado and gently toss to evenly coat; divide salad among four plates. Top with falafel and feta cheese.
  5. Serve salad with yogurt lemon drizzle on the side.
One box (6 ounces) Near East brand Falafel mix can be substituted.
Recipe by A Year at the Table at