The secret of this salad lies within the freshness of its ingredients and in the much-appreciated shortcut of using ready-to-bake falafels. If you like, add cooked bulgur in the parsley salad for a homemade tabbouleh, or for an even quicker version, replace it with a store-bought tabbouleh salad. Perfect for a quick weeknight dinner and delicious for a lunch, this recipe won’t disappoint!
Preparation : 10 minutes
Cooking : 12 minutes
Yield : 4 portions
Ingredients :
1 pack of falafels Cool & Simple
4 cups of curly parsley, chopped
2 medium tomatoes, diced
1 French shallot, chopped
1 garlic clove, minced
Juice of one lemon
2 tbsp of extra virgin olive oil
Salt and pepper to taste
1 cup of homemade or store-bought hummus
½ cup Kalamata olives
4 whole wheat pita breads
Instructions :
Put the oven rack on the middle shelf and preheat oven to 430F.
Put the falafels on a baking tray lined with parchment paper or a silicon sheet and bake for 12 minutes.
Meanwhile, rince and drain parlsey. Chop roughly and put in a big bowl.
Deseed tomatoes and cut in small dices. Add to bowl with parsley.
Add chopped shallot, minced garlic, lemon juice, oil, salt and pepper and mix well.
Brush pitas with olive oil, add salt and pepper to taste, and cut into triangles. Put on a baking tray lined with parchment paper. 4 minutes before the falafels are done cooking, place the pitas in the oven and cook until golden and crispy (about 3-4 minutes).
Serve the salad into bowls, garnish with a spoon of hummus and kalamata olives, and top with falafels and pita chips.
Enjoy!