I was inspired to create this salad because I had leftover falafel I had made using Ottolenghi's recipe, which you can find here. It can be super quick if you have leftover or frozen falafel and some tzatziki on hand. I haven't found a frozen falafel yet that I like, so I have no recommendations, but feel free to comment below if you have one to recommend. If you have time to make your own tzatziki, Ina Garten has a good recipe you can access here. It made a great Mediterranean-style summer dinner.
Don't hesitate to be creative and add whatever vegetables you love.
A great way to use leftover falafel in a delicious dinner salad.
- Leftover falafel balls or patties, 2-3 per person
- Feta cheese (Pastures of Eden is my favorite, available at Trader Joe's)
- Pitted kalamata olives
- Artichoke hearts
- Lettuces of choice. I like including some young Romaine for texture.
- Cherry or grape tomatoes, cut in half
- Sliced person cucumbers
- Tzatziki, homemade or purchased. Again, Trader Joe's comes in handy if you don't want to make your own!
- Use one pasta bowl for each person served, or a large plate.
- Arrange 1 1/2 cups or more of torn lettuce in each bowl.
- Add a few halved cherry tomatoes & slices of cucumber to each serving. Top with 4-5 kalamata olives per person, a few artichoke hearts, and crumble about 2-3 tablespoons of feta on each salad.
- Add 2-3 pieces of falafel on top, and dress with a few tablespoons of tzatziki.
You can experiment here, adding whatever toppings you like. Be creative!