1. Place 4 lb. of falafel mix and 6 c. 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 ½ oz. portions of prepared falafel mix into a heated 350°F 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 sauté pan. Add 1½ oz. of grape tomato halves to the pan. Season with salt and pepper. Toss over medium-high heat for about 15 seconds or just long enough to char the tomatoes. Place in a stainless steel mixing bowl.
3. Add 3 oz. of romaine, 1½ oz. of cucumbers, 1 oz. each of green and black olives, to the charred tomatoes. Season with salt and pepper. Toss together until blended. Spoon onto a chilled serving plate. Drizzle 1½ oz. of creamy tahini dressing over the top of the salad. Sprinkle 1 oz. 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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