It had been a while since I’ve had a good Greek salad and was having a major craving for one. At the same time, I wanted something different than the traditional Greek salad. Unfortunately, my pantry was looking a little bare and I needed something quick to whip up. Thankfully, I did have a can of Garbanzo beans on hand and realized that I also haven’t had falafels in a loooooong time. Since I don’t eat fried food anymore, I decided to create a recipe that could be baked instead. Usually, I eat my falafels in a pita, but I didn’t have that either. So, what could be better than falafels in a Greek salad, right? Right! So, that’s what I set out to do….
The result was delicious and we ate on it for two days and then I made more!! The potato salad makes it creamy and rich, the falafels added a bit of crunch. The different spices in the dressing, potato salad, and the falafels all worked together and blended beautifully. This is a great dish that can be made in a short amount of time and is a nice change from a regular salad.
To start making this dish, begin with preparing the Potato Salad….
3 medium Yukon gold potatoes, cubed
1/2 cup vegan mayo
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1 tsp dill
1/4 tsp cumin
1/2 tsp onion powder
Bring a large pot of water to a boil. Add potatoes, continue to boil for about 10 minutes or until potatoes are tender. Drain potatoes and transfer to large bowl. Add remaining ingredients, stirring until everything is well blended. Do not over blend or potatoes will break down too much.
Baked Mini Falafels with Spinach
1 (15oz) can garbanzo beans
3 cloves of garlic, minced
1/2 cups fresh spinach, chopped
1 tsp lemon juice
1 tsp olive oil
1/2 tsp salt
1/4 tsp pepper
1 tsp baking powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp turmeric
1 tsp onion powder
2 TBS all-purpose flour
Preheat oven to 375 degrees. In a blender or food processor (I use a VitaMix), blend garbanzo beans until it’s like a paste with some pieces. In a large bowl, add all ingredients together except garbanzo beans and flour. Transfer the beans to a large bowl.
Blend well until the beans take on the color of the turmeric.
Add flour and combine until it comes together. Using a tablespoon, measure out the batter and make into patties about 1/2 inch thick. Place on a non-stick cookie sheet. Cook in the oven for about 10 minutes, flip and cook for another 10 minutes. Place on a plate to cool while you prepare the rest of the salad.
The raw vegetables used to make the salad will wilt and go bad fast faster after they have been cut. So, I only cut what is going to be used immediately. For that reason, I can’t give exact measurements, but here is a list of the ingredients that I used in the salad.
Lettuce (I used Green Leaf)
Sweet Onion, chopped
Kalamata Olives, about 4-5 per salad
For the dressing
Mix equal parts of Olive Oil and Red Wine Vinegar, with Italian Seasonings. Use this sparingly, a little goes a long way.
Makes about 6 servings