One of the greatest joys of travel is experiencing new dishes along the way. We are the kind of people who are feverishly making notes on our phones between bites, trying to figure out what is in the sauce and which ingredients are making the experience so special. Once home and especially when postpartum of the most recent destination kicks in – we teleport ourselves back by recreating these favorite dishes from home.
One particular dish that has been a reoccurring hit on our meal list is a deconstructed falafel salad that we enjoyed on a recent galavant in Melbourne, AU. Our first evening in town we arrived late and were in need of a bite. We walked around the corner from our apartment looking for something still open and what started out as a meal of necessity turned out to be the happiest of accidents and repeat visits throughout our stay.
The Aviary Hotel is a hidden gem, filled with unique dishes, fine crafted drinks and a salad that has made it home as one of our prized souvenirs. 
If you don’t believe our obsession with this salad is real. We will embarrassingly admit it was eaten twice during a one week period. It is crunchy, sweet, tart and tangy – full of texture and brightness with the fresh herbs and zip of greek yogurt. The only thing that could possibly make this better would be eating it back on the sidewalk in Melbourne accompanied with one of The Aviary Hotel’s seasonal cocktails and a side of crisp calamari.
Lucky for you (and us!) there’s no need for a stamp on our passport to enjoy this unique dish tonight. Our notes have come in handy and we’re excited to share our interpretation of a new summer favorite with you guys – cheers!
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How to Create a Falafel Salad
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
A crunchy, sweet, and tangy salad packed with herbs and the zip of Greek yogurt. Perfect for a light lunch or a vibrant side dish.
Ingredients
- Falafel mix
- 1/2 cup Nonfat Greek yogurt mixed with 1 tsp ground cumin & juice 1/4 cup lemon
- 1/2 cup Sautéed cauliflower
- 1/2 cup flat parsley & mint
- 1 cups (237 ml) quick pickled beats
- Quick pickled radishes & red onion
- Pomegranate seeds
- Non fat feta cheese
- Pita Chips
Instructions
- Chop steamed beets into quarters, place in a bowl, and add 2-3 tablespoons red wine vinegar and 1 tablespoon cumin seeds.
- Let sit for 15-20 minutes, stirring occasionally to evenly coat.
- With a mandolin, thinly slice radishes and red onion, place in a bowl with 1-2 tablespoons white wine vinegar and fresh cracked pepper.
- Let sit for 15-20 minutes, stirring occasionally to evenly coat.
Notes
- For crispier falafel, shallow fry them for a few minutes after baking according to package instructions.
- To make the salad ahead, prepare the pickled vegetables and yogurt dressing separately. Combine with falafel just before serving to prevent the salad from becoming soggy.
- Feel free to adjust the amount of pickled vegetables and herbs to your liking. A good balance of sweet, tangy, and herbaceous notes is key.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 large bowl
- Calories: 450
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 10
- Protein: 15
- Cholesterol: 10
Frequently Asked Questions
Can I use store-bought falafel for this salad?
Yes, good quality store-bought falafel saves time and works fine. Warm them in the oven before adding to the salad so they are crisp on the outside rather than soft and dense.
What greens hold up best as a base for falafel salad?
Romaine, arugula, or a mix of sturdy lettuces work better than delicate baby greens, which wilt quickly under the weight of the warm falafel and dressing.
What dressing pairs well with falafel in a salad?
A tahini-based dressing is the most natural fit since it echoes the sesame notes in the falafel. Thin it with lemon juice and a little water to a pourable consistency before drizzling.
