Crispy Chickpea Fritters with Fresh Greens: A Vibrant Salad Twist

Ingredients

• Falafel:
• 1 ¼ cups of water
• 1 package of dry falafel mix (6 ounces)
• 2 cups of vegetable oil for frying
• Salt, to add flavor according to your preference
• Cucumber Dressing:
• ½ cup of sour cream
• ¼ cup of milk
• ¼ cup of diced cucumber
• 1 teaspoon of freshly minced parsley
• A pinch of salt, for seasoning
• Salad:
• 1 bag of mixed salad greens (10 ounces)
• 2 ripe tomatoes, chopped into pieces
• 1 avocado, diced
• 8 strips of crispy bacon, crumbled
• 3 hard-boiled eggs, finely diced
• ¾ cup of crumbled feta cheese

Step 1

Combine water and falafel mix in a mixing bowl, allowing it to sit for 10 minutes. Shape the mixture into 12 patties of around 1/2-inch thickness.

Step 2

In a deep-fryer or large saucepan, heat oil to 375 degrees F (190 degrees C).

Step 3

Fry the falafel patties in batches in the hot oil until they turn crispy and golden brown, which usually takes 3 to 5 minutes. Use a slotted spoon to transfer the cooked falafel to a plate lined with paper towels, sprinkle with salt. Let the falafel cool down to room temperature and then break them into smaller pieces.

Step 4

Prepare the dressing by whisking together sour cream, milk, cucumber, parsley, and a pinch of salt in a bowl until it becomes smooth and creamy. Refrigerate the dressing.

Step 5

On individual serving plates, arrange a bed of greens. Place rows of tomatoes, avocado, bacon, eggs, feta cheese, and falafel over the greens. Finish by drizzling the prepared dressing over each salad.