Falafel-Inspired Cobb Salad

This vibrant salad brings all the flavors of falafel into a fresh, crunchy bowl that's perfect for lunch or dinner. Packed with protein and veggies, it’s a delicious way to enjoy a healthy, satisfying meal anytime.

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TIME30 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

Falafel: 1 ¼ cups water 2 cups vegetable oil for frying salt to taste Cucumber Dressing: ½ cup sour cream ¼ cup milk ¼ cup diced cucumber 1 teaspoon minced fresh parsley Salad: 1 (10 ounce) bag mixed salad greens 2 tomatoes, diced 1 avocado, diced 8 slices cooked bacon, crumbled 3 hard-boiled eggs, diced

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by mixing the falafel mix with water in a bowl and let it sit for about 10 minutes. Once the mixture has set, shape it into 12 small patties, each about half an inch thick. Heat some oil in a deep fryer or a large pot to 375°F (190°C). Carefully fry the patties in batches until they turn golden and crispy, which should take around 3 to 5 minutes. Use a slotted spoon to transfer them onto a paper towel-lined plate to drain, then sprinkle with a little salt. Let the falafel cool to room temperature before breaking them into bite-sized pieces.

02

Step 2

While the falafel is cooling, whisk together sour cream, milk, diced cucumber, chopped parsley, and a pinch of salt until you get a smooth, creamy dressing. Pop it in the fridge to chill. To assemble, lay out your greens on plates and arrange rows of tomatoes, avocado, crispy bacon, hard-boiled eggs, feta cheese, and the broken falafel on top. Finish by drizzling the dressing over everything and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use canned chickpeas for a quicker prep, but rinse them well to reduce salt and improve flavor.
- Toast your spices lightly before adding them to the falafel mixture to bring out their aroma.
- For extra crispness, bake the falafel bites instead of frying them to keep the salad lighter.

Why you’ll love it

This dish combines the fresh crunch of a classic salad with the warm, spiced flavors of falafel. It’s a satisfying meal that feels both light and filling. The variety of textures and vibrant colors make it a joy to eat and share.

Serving ideas

Serve this salad with a drizzle of tangy tahini sauce or a lemony yogurt dressing. Add warm pita bread on the side to scoop up the falafel and veggies. It also pairs well with a chilled glass of iced tea or sparkling water with a splash of lemon.

Storage & leftovers

Store the falafel bites separately from the salad greens to keep them crispy. Keep any dressing in a sealed container in the fridge and add it just before serving. Leftovers are best eaten within two days for freshness.