Falafel Salad

4 servings

Ingredients

whole-wheat couscous	1/4 cup
boiling water	1/2 cup
canned chickpeas, rinsed and drained	1 cup
all-purpose flour	3 tbsp
crumbled Feta cheese	3/4 cup
sliced green onions	1/4 cup
shredded zucchini	1/2 cup
shredded carrots	1/2 cup
fresh parsley	2 tbsp
cloves of garlic	2
cumin	1 tsp
cayenne pepper	1/4 tsp
vegetable oil	1 tsp
fresh greens	8 cups
Tzatziki
plain Greek yogurt	1 cup
grated cucumber, seeded and drained	1/4 cup
cloves of garlic, minced	2
dried dill	2 tsp
salt	1/2 tsp
ground black pepper	1/4 tsp
lemon zest	2 tsp
Assembly
pickled turnips	1/4 cup
diced cucumbers	1/4 cup
diced red peppers	1/4 cup
pieces of whole-wheat pita bread, sliced in half	2

Instructions

Step 1 In a small bowl, mix together whole wheat couscous and boiling water. Allow to sit for 5 minutes.

Step 2 In a food processor, blend together chickpeas, flour, Feta cheese, green onions, zucchini, carrots, parsley, garlic, cumin, cayenne pepper and whole-wheat couscous until a coarse blend is formed.

Step 3Take ¼ cup (60 mL) of the chickpea blend in hand and squeeze it together, forming into ½ inch thick patties and setting aside. Form eight patties in total.

Step 4 Heat oil in a large non-stick skillet over medium heat. Pan fry the falafels for 2 minutes on each side or until golden brown.

Step 5 Tzatziki Sauce: In a medium sized bowl, whisk together yogurt, cucumber, garlic, dill, salt, black pepper and lemon zest.

Step 6 Toss greens in ¼ cup (60 mL) of the tzatziki sauce and divide into 4 separate bowls. Top each salad with 1 tbsp (15 mL) of pickled turnips, diced cucumbers, and diced red peppers. Finish by placing two falafels on top of each salad and serve with half a slice of pita bread.

Nutritional info per serving