Maybe it’s the Mediterranean streak in my blood, but I am quite certain that I could eat a Greek salad every night of the week and be a very happy girl.
Or, any Greek food for that matter.
(Which is what I’ve been doing lately, if you really want to know).
And then, one day, that wasn’t enough.
Not quantity, necessarily.
But more of my favorite Greek dishes in one place, without all the fillers and stuff I don’t care about. Pita bread and garlic breath hummus, that’s you.
So there you have it. A twist on the old classics: greek salad, falafel and tzatziki, all in one glorious place. And you don’t even have to be a high maintenance restaurant orderer- it’s easy to do at home, fresh, healthy, and creates the perfect leftovers for lunch. As if you need any other reason than the fact that it tastes amazing.
1 can garbanzo beans
2 small zucchinis or carrots, shredded
1 onion, chopped
3 tablespoons fresh parsley
1 tablespoon lemon juice
2 teaspoons cumin
2 cloves garlic
sea salt + pepper
Other great ingredients to add: shredded carrots, onion or more spices (garam masala, thyme or curry powder).
1. Preheat oven to 385. Add all ingredients to a blender or food processor with a bit of water if needed and blend together.
2. Scoop the falafel batter with a 1 TB measuring spoon, and space evenly on a lightly oiled or sprayed baking sheet. You can also fry them on the stove top if you like a bit more crisp:
3. Bake for 15-20 min, then flip and cook another 10-15 min until they brown evenly.
Cucumber-Dill Yogurt Dressing:
1 cup organic whole milk greek yogurt
1 cucumber, seeds scooped out and sliced thinly
1 tablespoons dried dill
1 tablespoon chopped fresh mint
1 teaspoon lemon juice
1 clove garlic, chopped
sea salt + pepper
Directions: Combine all ingredients in a bowl and stir together. Great as a dressing or side dish.
Chop romaine lettuce and add baby tomatoes or chopped bell peppers. Add the falafel patties and top with the cucumber-dill dressing: