{"id":19077,"date":"2017-03-08T00:01:20","date_gmt":"2017-03-08T08:01:20","guid":{"rendered":"http:\/\/garlicmysoul.com\/blog\/?p=19077"},"modified":"2017-03-05T17:19:56","modified_gmt":"2017-03-06T01:19:56","slug":"falafel-salad-springtime","status":"publish","type":"post","link":"https:\/\/garlicmysoul.com\/blog\/falafel-salad-springtime\/","title":{"rendered":"Falafel Salad for Springtime"},"content":{"rendered":"

I made this falafel salad in the spring of 2015, and it’s high time I bring it back. I recommend making Mark Bittman’s baked falafel because is is divine. Otherwise, you can get it at your local mediterranean restaurant or I hear Trader Joe’s isn’t so bad.<\/em><\/p>\n

******<\/p>\n

\"DSC_5395\"<\/a><\/p>\n

I love falafel and am constantly looking for an excuse to eat it, but I don’t love that it can leave me feeling heavy when it’s fried. The best falafel I ever had was at this place called Cafe Zog<\/a> in Providence, Rhode Island with my friend Lauren (circa what, 2001, maybe?)<\/p>\n

I recently saw Lauren and it reminded me of our adventures in Providence, and of my love for falafel. So I made some falafel baked in the oven instead of deep fried, and I threw it on a salad. I think this is a great compromise for those of us who love the flavor but don’t want to make something chocked full of healthy ingredients bad for us.<\/p>\n

\"Falafel<\/a><\/p>\n

I love Mark Bittman, and his recipe<\/a> really\u00a0impressed me.\u00a0If you plan on using canned chick peas (I did!) use two cans instead of one, and know that it might be a bit wet – you might need to not add any water, and your patties will be slightly flatter, but I can tell you they were delicious despite this.<\/p>\n

I also just found tahini at Trader Joe’s as a dip, so I used that in this recipe and in this salad, and I wasn’t disappointed.<\/p>\n

Falafel Salad<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

1 recipe Mark Bittman’s falafel<\/a>
\n4\u00a0cups arugula
\n1 cucumber, chopped
\n1\u00a0cup cherry tomatoes, halved
\n3 oz fresh feta, crumbled
\n1\/4 cup tahini sauce
\ns\/p<\/p>\n

Directions:<\/strong><\/p>\n

1. Make your falafel according to Mark’s directions.
\n2. Chop cumber, halve tomatoes, crumble feta.
\n3. Add arugula, cucumber, tomatoes, and feta to a bowl, and top with falafel (crumble this in if you’d like, or leave in patties.)
\n4. Add tahini on the side, and salt and pepper as you see fit.<\/p>\n

\"Falafel<\/a><\/p>\n

What do you think of falafel? Do you love it? Have you tried it?<\/p>\n","protected":false},"excerpt":{"rendered":"

I made this falafel salad in the spring of 2015, and it’s high time I bring it back. I recommend making Mark Bittman’s baked falafel because is is divine. Otherwise, you can get it at your local mediterranean restaurant or … <\/p>\n

Read More<\/div>\n

<\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[2584,2527],"tags":[1163,739,2172,159,2953,347,473,392],"class_list":["post-19077","post","type-post","status-publish","format-standard","hentry","category-salad-2","category-springtime","tag-arugula","tag-cucumber","tag-falafel","tag-feta","tag-mark-bittman","tag-salad","tag-tahini","tag-tomato"],"acf":[],"yoast_head":"\nFalafel Salad for Springtime - Garlic My Soul<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/garlicmysoul.com\/blog\/falafel-salad-springtime\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Falafel Salad for Springtime - Garlic My Soul\" \/>\n<meta property=\"og:description\" content=\"I made this falafel salad in the spring of 2015, and it’s high time I bring it back. 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