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Falafal-Fusion Salad

Cooking Method
Difficulty Intermediate
Prep Time: 10 min Cook Time: 15 min Total Time: 25 mins
Servings 4
  • 1 Packet Pita Bread (Thin kind of) (Six per packet)
  • For Falafal mixture
  • 1 packet Frozen- thawed of Fava beans-or green peas or Edamame
  • 0.25 cups Chick peas flour or ready Hammus, or drained canned Garbanzo beans
  • 2 tablespoons each of Sabzi Ash- Cilantro and Parsley mix
  • 2 tablespoons Lemon or lime juice
  • 1 Large Green chili of Jalapeno or any other hot chili- use according to yuor taste
  • 1 teaspoon Salt only if you are NOT using Falafal Mix.
  • 0.5 teaspoons Baking soda or Fruit salt powder- do not use for Packeged Mix
  • 0.5 teaspoons Crushed Garlic
  • 0.25 cups Oil for pan frying (This is more than needed)
  • For Salad
  • 0.5 Head of Shredded Lettuce
  • 1 cup Chopped Tomatoes
  • 1 cup Chopped Pacilla-Mexican Peppers
  • 1 Medium sized Chopped or sauted Purple onion
  • 1 Fresh Avacado cut in to slices or 1/2 piecas- only cut just before serving- add a little lemon juiceso it will stay green for a while
  • Red Salsa or any hot sauce of your choice-optional
  • 0.5 cups Chopped Cilantro
  • 1 Pomagranet- opened
  1. Cut Pita bred in 1/2, wrap in foil and keep ready.

  2. To Make falafal patties:
  3. In a Blender Put Fava beans, Chick peas flour, Lemon juice, chili, dry-Sabzi, and Cilantro+ Parsley

  4. Blend until the paster is somewhat grainy-you may need to add some water or Chick peas flour. The paste shoud be thick enough to make Patties

  5. In a nonstick skillet, put about 1 Table spoon Oil, at Medium heat. In the mean time Make Patties from the Falafal paste - add to the oil. You can make about 10 t0 12 at a time. Once brown on the bottom side, turn gently. Once both sides are done, remove in a plate with a paper towel to absorb oil.

  6. Before serving, Heat oven at 350 *c or 175*F and heat Pita Bread for 5 to 7 minutes.

  7. Set the Table with:
  8. All cut and chopped Vegetables, Tahini Sauce, Salsas and the plate of Falafal Patties.

  9. Serve in a large Soup or Salad Bowl:
  10. Tear Pita in bite size pieces and put in the plate first, Add 2 to 3 patties -crumble a little, add all vegetables, salsas and top with Pomogranet and Cilantro. Mix and eat- add sauces as you need.