Recipe: Almond Falafel Salad

Head to the Freddies, pick up some tabbouleh and go middle eastern tonight. We found this recipe from through the folks at Archer Mortgage of Idaho in Eagle.

Yield: 4 servings

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 pepper

1/2 cup boiling water

1/4 cup tabbouleh

1 cup slivered almonds, roasted

2 tablespoons whole wheat

1 small piece onion (about 1 x 2 inches)

1 clove garlic

1/2 cup parsley leaves

1 egg white

Salt and freshly ground black pepper

4 cups mixed baby greens

1/2 cucumber, peeled and chopped

2 ripe tomatoes, thinly sliced

6 pitted kalamata olives

1/4 cup chopped almonds

Make sauce by whisking together yogurt through salt and pepper. Cover and refrigerate while you make falafel.

To make falafel, pour boiling water over tabbouleh. Cover and set aside for 15 minutes. Place almonds, flour, onion, garlic, parsley and egg white into food processor; pulse until very finely chopped.

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. Form into rounds about 1/2-inch thick.

Coat a large, non-stick skillet with olive oil and set over medium heat. Add falafel and fry until nicely browned and crispy, about 3 minutes per side. Set aside.

Toss together greens, cucumber, tomatoes and olives. Divide equally among four plates. Top with falafel; drizzle with sauce; and sprinkle with almonds before serving.