Monday Night Meal: Falafel Salad with Homemade Pita Croutons
It’s a new week, the kids are back in school after a long winter break and you’re finally back into a routine after the holidays, Veggie Buds Club Monica Irwin stopped by with a recipe on how to get your busy week started on the right track.
- Homemade pita croutons
- Falafel Patties
- Tzatziki sauce
- 3 cups of greens
- 1 cup grape tomatoes, quartered
- 1 English cucumber, peeled, cut in half lengthwise, seeds removed, and sliced into half moons
- ½ medium red onion, sliced into half moons
- Toss the greens, grape tomatoes, English cucumber, and red onion together.
- Top with falafel patties, pita croutons, and tzatziki.
- Make the Pita Croutons ahead of time.
- Make the falafel patties up to one day before it’s time to fry them and refrigerate, or fry the falafel patties and reheat when it’s time to assemble the salad
- 1 pita round
- Olive oil
- Sesame Seeds (optional)
- Preheat oven to 375 degrees F.
- Place pita round on baking sheet and brush with olive oil on both sides.
- Bake for 10-12 minutes, until crisp.
- Season with salt and sprinkle sesame seeds on top.
- Allow to cool and break into pieces.
- 1 15 oz. can of chickpeas
- 1 cup parsley
- ½ small onion
- 3 garlic cloves
- 2 tsp cumin
- ½ tsp salt
- 2 tbsp All Purpose flour
- Neutral oil for frying
- Drain and rinse the chickpeas. Pat chickpeas very dry with a kitchen towel (do not skip this step or the falafel will be too moist and mushy).
- Place the parsley, onion, and garlic in a food processor and pulse a few times. Add the chickpeas, cumin, salt, and flour and pulse until mixture is coarse.
- Form falafel into small patties and place in the refrigerator until you’re ready to fry them.
- Heat oil in a large pan over medium-high heat. Add falafel patties to oil (do not overcrowd the pan) and fry for 3-4 minutes on each side until they’re a dark golden brown color.
Monday Night Meal is presented by Nordic Ware. For more information on Nordic Ware, click here: