1. Place 1.8 kg of falafel mix and 1.4 L of water in a stainless steel mixing bowl. Mix together thoroughly. Cover and refrigerate. Rest mix 30 minutes to reconstitute before use.
To prepare à la carte:
1. Similar to making drop biscuits, using a spoon drop seven 14 g portions of prepared falafel mix into a heated 177°C deep-fryer. Cook up to 3½ minutes or until golden-brown and just cooked through. Allow to drain.
2. Place 1 tsp. of canola oil in a heated, nonstick saute pan. Add 45 g of grape tomato halves to the pan. Season to taste with salt and pepper. Toss over medium high heat for about 15 seconds to char the tomatoes. Place in a stainless steel mixing bowl.
3. Add 85 g of romaine, 43 g of cucumbers, 28 g each of green and black olives, to the charred tomatoes. Season to taste with salt and pepper. Toss together until blended. Spoon onto a chilled serving plate. Drizzle 43 g of creamy tahini dressing over the top of the salad. Sprinkle 28 g of crumbled feta and 1 Tbsp of pine nuts over the top of the salad. Space the 7 pieces of falafel on the edge of the salad around the plate.
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