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Quick and Easy Falafel Salad

MATTHEWF335

"Light summer fare with a Middle Eastern touch. Fresh seasonal or regional vegetables can be substituted. For a more authentic flavor, double the garlic and/or cumin. Falafel can be cooked ahead of time and refrigerated."
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Ingredients

45 m servings 384 cals
Original recipe yields 4 servings

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Directions

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  1. Prepare the falafel mix according to package directions. Heat the oil in a skillet over medium-high heat. Shape the prepared falafel mix into 1/2-inch rounds. Place in the skillet in batches, and fry until evenly browned. Drain on paper towels.
  2. In a large bowl, mix the falafel, cucumber, tomatoes, onion, green bell pepper, celery, and carrots. In a separate bowl, mix the Ranch dressing, garlic powder, and cumin. Toss with the salad to coat. Serve over lettuce.

Nutrition Facts


Per Serving: 384 calories; 24.6 g fat; 35.3 g carbohydrates; 10.3 g protein; 25 mg cholesterol; 1304 mg sodium. Full nutrition

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Reviews

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I thought this was great! I fried my falafel in my Presto Cool Daddy for a minute, I made little ones. I used what I had on hand: green bell pepper, baby carrots, roma tomatoes, celery, and yell...

I love falafel, and this is a great way to serve it. I used red onion andd English cucumbers as that's what I prefer. I was a bit skeptical about the dressing but it turned out great (I added wa...

I love Falafel but this didn't do it for me. I think it was a texture thing. She soft Falafel and the crunchy veggies didn't go well together

good! i like it better with italian dressing