THE RECIPE COLLECTION · Lunch

Cobb Salad with Falafel

This colorful salad combines the fresh crunch of classic veggies with the flavorful punch of crispy falafel. It’s a delicious, satisfying meal that’s perfect for lunch or a light dinner.

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TIME30 min

SERVINGS4

RATING5.0 / 5

COOKBOOK / 32133

01 / WHAT YOU NEED

Ingredients

Adjust servings4

Falafel: 1 ¼ cups water 1 (6 ounce) package dry falafel mix 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 ¾ cup feta cheese

02 / HOW TO MAKE IT

Let's cook.

01

Prepare and Shape Falafel

Start by mixing the falafel mix with water in a bowl and let it sit for about 10 minutes to thicken up. Once it’s ready, shape the mixture into 12 small patties, each about half an inch thick.

02

Fry Falafel Until Crispy

Heat some oil in a deep fryer or a large pot to around 375°F (190°C). Carefully fry the falafel patties in batches until they turn golden brown and crispy, which should take about 3 to 5 minutes. Use a slotted spoon to transfer them to a plate lined with paper towels, then sprinkle with a little salt. Let them cool to room temperature, and then break them into bite-sized pieces.

03

Make Creamy Dressing

While the falafel is cooling, whisk together the sour cream, milk, finely chopped cucumber, parsley, and a pinch of salt until you have a smooth, creamy dressing. Pop it in the fridge to chill.

04

Assemble the Salad

To serve, lay a bed of greens on each plate. Arrange the tomatoes, avocado, bacon, hard-boiled eggs, feta cheese, and falafel pieces in rows over the greens. Finally, drizzle the dressing over everything and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Make sure to drain the falafel well after frying or baking to keep them crisp.
- Use fresh, ripe avocados to add creaminess to the salad.
- For extra flavor, toss the greens with a light lemon vinaigrette before assembling the salad.

Why you’ll love it

This dish brings together fresh, crunchy vegetables and crispy falafel for a satisfying mix of textures and flavors. It’s a great way to enjoy a classic salad with a plant-based twist that feels hearty and nourishing.

Serving ideas

Serve with warm pita bread or a side of hummus for a complete meal. It also pairs nicely with a chilled glass of white wine or a refreshing iced tea.

Storage & leftovers

Store leftover salad components separately to keep everything fresh longer. Keep the falafel in an airtight container and reheat in the oven to maintain their crispiness. The salad is best enjoyed within two days.