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Feta-Stuffed Falafel Salad

Yield 24 240-g. Servings

Ingredients

  • 1.36 kg. Falafel Mix
  • 875 ml. Water
  • 840 g. Feta Cheese
  • 1.03 kg. Red Beets
  • 2.04 kg. Markon Romaine Hearts
  • 720 g. Radicchio
  • 720 g. Jumbo Carrots
  • 720 g. Markon Radishes
  • 720 g. Seedless Cucumbers
  • 24 Tbsp. Pepper Mill White Balsamic Lemon Vinaigrette Dressing

Preparation

1. Place the falafel mix and water in a stainless-steel mixing bowl. Mix together thoroughly. Cover and refrigerate. Rest mix 30 minutes to reconstitute before use. Dice the the cheese into  7 g. pieces. Place in a storage container. Cover and refrigerate until needed.

2. Using an orchid disher scoop the falafel mix into 43 g. balls. Roll the balls on a well-floured surface until completely coated. Flatten out into a 8 cm. circle. Place 7 g. of feta cheese in the center of the flattened dough. Fold the dough around the cheese. Dip your fingers in ice water and smooth out the seam. Roll back into a ball. Roll in the flour if the dough is too sticky to roll. Place in a storage container. Cover and refrigerate until needed.

3. Place the beets on a parchment-lined sheet pan. Roast in a 177°C oven for 50-60 minutes or until just cooked through. Allow to cool. Peel and remove the skin. Dice into .63 cm. pieces. Place in a storage container. Cover and refrigerate until needed.

4. Trim the romaine. Slice into 2.5 cm. pieces. Trim the radicchio. Quarter the head. Slice thin. Place the romaine and radicchio in a stainless-steel mixing bowl. Mix together until blended. Place in a storage container. Cover and refrigerate until needed. Slice the cucumber in half lengthwise. Cut the carrots and radishes into matchsticks. Scoop out the seeds. Slice on the bias into half-moons. Place in a storage container. Cover and refrigerate until needed.

To prepare à la carte:

1. Place 5 stuffed falafel balls in a heated 177°C deep-fryer. Cook up to 4½ minutes or until just cooked through. Allow to drain.

2. Place 85 g. of romaine and 30 g. each of radicchio, carrots and radishes in a chilled stainless-steel mixing bowl. Season to taste with salt and pepper. Mix together thoroughly. Mound on a chilled serving plate. Drizzle 1 Tbsp. of white balsamic dressing over the top of the salad. Place 30 g. of of cucumbers on top of the salad. Place 43 g. of beets on top of the cucumbers.