Mediterranean Falafel Salad


Makes 24 14-oz. servings.
falafel balls on a salad plate with romaine, tomatoes, cucumbers and olives and tahini dressing


  • 4 lb. GFS Falafel Mix
  • 6 c. Water
  • 4½ lb. Markon Romaine Lettuce Hearts
  • 2¼ lb. Markon Sweet Grape Tomatoes
  • to taste Kosher Salt
  • to taste Trade East Ground Black Pepper
  • 2¼ lb. Seedless Cucumbers
  • 1½ lb. Spanish Queen Olives, unstuffed
  • 1½ lb. Jumbo Kalamata Olives, pitted
  • 36 oz. Recipe: Creamy Tahini Dressing
  • 1½ lb. Feta Cheese
  • 7¼ oz. GFS Pignolia Raw Pine Nuts

Recipe Preparation

1. Place 4 lb. of falafel mix and 6 c. of water in a stainless steel mixing bowl. Mix together thoroughly. Cover and refrigerate. Rest mix 30 minutes to reconstitute before use.

To prepare à la carte:

1. Similar to making drop biscuits, using a spoon drop seven ½ oz. portions of prepared falafel mix into a heated 350°F deep-fryer. Cook up to 3½ minutes or until golden-brown and just cooked through. Allow to drain.

2. Place 1 tsp. of canola oil in a heated, nonstick sauté pan. Add 1½ oz. of grape tomato halves to the pan. Season with salt and pepper. Toss over medium-high heat for about 15 seconds or just long enough to char the tomatoes. Place in a stainless steel mixing bowl.

3. Add 3 oz. of romaine, 1½ oz. of cucumbers, 1 oz. each of green and black olives, to the charred tomatoes. Season with salt and pepper. Toss together until blended. Spoon onto a chilled serving plate. Drizzle 1½ oz. of creamy tahini dressing over the top of the salad. Sprinkle 1 oz. of crumbled feta and 1 Tbsp. of pine nuts over the top of the salad. Space the 7 pieces of falafel on the edge of the salad around the plate.