Greek Salad with Falafel Recipe – It might not be a common combination but it’s a tasty and fresh dish perfect for a nice summer lunch!
Does this say summer or what?!
Ok, I know. I have never seen Falafel in traditional Greek cuisine either.
But I don’t really care about that right now because this salad tastes insanely delicious!
I have been known as a lover of salads for a long, long time. If you ask certain people.
Other people, like my mother for example, claim that I used to hate salad. Me? Hate salad? Seriously. What an insane thing to say!
I have to be completely honest though, maybe I really didn’t eat my mum’s salad.
Because she always (“always” from the viewpoint of an eight year old) put pumpkin seeds or oranges in it which I absolutely hated.
And her dressing was not right. And anyway, she was my mother and I had to rebel against something. Isn’t it always like that with kids?
They refuse to eat certain (read: many) things at home but have no problem with them somewhere else.
Like the one time I picked my little brother up from daycare and they told me he’d refused to eat the Gnocchi they had for lunch because he had eaten so much carrot salad.
My wee brother at home? Nay to carrots, yay to eating an entire bag of Gnocci by himself if anyone would let him.
And that’s pretty much what I was like with salad. They were interesting and tasty anywhere but at home.
And they were especially interesting and tasty if I was with my aunt. Because she would actually make them interesting by adding fun stuff like olives and cheese and lots of different veggies.
To sum it all up: Salads with my aunt = party in my mouth. Salads at home = holding my breath so I could manage swallowing a bite.
And the best aunt-salad experience ever? HOLIDAYS IN GREECE! Epic. Greek. Salad. All the time. And forever.
It’s a miracle how much better something can taste when eaten on a terrace overlooking the ocean!
But even without the terrace and the ocean this salad right here tastes absolutely fabulous!
Do you want to know the simple secret to fantastic Greek salad?
I’m almost ashamed to admit this, but this is something I picked up from Jamie Oliver.
But hasn’t he taught almost all of us something about cooking?
Here’s the two most important things ever I learned from Mr. Oliver: Greek salad should be chunky and never buy pitted olives.
As you might have guessed they both apply to this recipe.
The salad ingredients should not be chopped up too small and they can be as uneven as you’d like them to be.
And the olives must not be pitted. It will only take a few more minutes to quickly pit them yourself but they taste SO much better!
You’re going to be saving time not having to cut the veggies into equal small bits anyways.
And to get back to the combination with Falafel? It might be non-traditional.
But it’s heavenly nevertheless. Isn’t that a much better way to be a food rebel than refusing salads?
Greek Salad with Falafel Recipe
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- 1 can 16oz chickpeas drained
- 2 tablespoons parsley chopped
- 1 clove garlic
- 1 1/2 tablespoons flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- Black pepper
- 1 tablespoon olive oil
- Juice of 1/2 lemon
- 1/4 cup olive oil
- Salt & pepper to taste
- 1 cucumber roughly chopped
- 4 medium sized tomatoes cut into wedges
- 1 red onion cut into strips
- 1 yellow pepper
- 1/4 cup Kalamata olives
- 3.5 oz Feta cheese
To Make the Falafel
- Blend all ingredients except the olive oil together in a food processor or using an immersion blender. Shape into small patties.
- Heat 1/2 tablespoon olive oil in a large nonstick frying pan over medium-high heat. Add the falafel patties to the pan and reduce heat to medium.
- Fry until golden brown on both sides, adding more oil as needed.
To Make the Salad
- Whisk the lemon juice and olive oil together in a large bowl. Season with salt and pepper to taste.
- Add all salad ingredients except Feta cheese to the bowl and toss well.
- Divide onto four plates, topping each salad portion with 1/4 of the Feta cheese. Serve with the hot Falafel on the side.