- Sauce 3a
- 1 cup plain yogurt
- 1 tablespoon lime juice
- 1 Teaspoon cumin
- 1 Clove garlic, minced
- 2 scallions, white part only, minced
- Salt and freshly ground black pepperFelafel 3a
- 1/2 cup Boiling Water
- 1/4 cup tabbouleh
- 1 cup slivered almonds, roasted*
- 2 tablespoons whole wheat or white flour
- 1 small piece onion (about 1x2 inches)
- 1 clove garlic
- 1/4 cup parsley leaves
- 1 egg white
- Salt and freshly ground black pepper
- Salad 4 cups mixed baby greens
- 1/2 cucumber, peeled and chopped
- 2 ripe tomatoes, thinly sliced
- 16 pitted kalamata olives
- 1/4 cup chopped almonds roasted*
1 To make sauce, whisk together all ingredients. Cover and refrigerate until needed. To make felafel, pour boiling water over tabbouleh
2 Cover and set aside for 15 minutes. Place almonds, flour, onion, garlic, parsley and egg white into food processor; pulse until very finely chopped.
3 Stir almond mixture into tabbouleh and season with salt and pepper. Empty mixture onto a clean work surface and make 12 piles by dividing it first in half, then in half again, then each of the four piles into three.
4 Form into rounds about 1/2-inch thick. Coat a large, non-stick skillet with olive oil and set over medium heat.
5 Add felafel and fry until nicely browned and crispy, about 3 minutes per side. Set aside.
6 To assemble, divide all salad ingredients among 4 plates. Top with felafel, drizzle with sauce, sprinkle with chopped, toasted almonds and serve.
7 To roast almonds, place them in a preheated 350°F.
8 oven on a baking sheet for 7-10 minutes, stirring occasionally, until light brown.
Source: Almond Board of California