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Almond Super Felafel Salad

Almond Super Felafel Salad
  • ServingsServings


  • Sauce 3a
  • 1 cup plain yogurt
  • 1 tablespoon lime juice
  • 1 Teaspoon cumin
  • 1 Clove garlic, minced
  • 2 scallions, white part only, minced
  • Salt and freshly ground black pepperFelafel 3a
  • 1/2 cup Boiling Water
  • 1/4 cup tabbouleh
  • 1 cup slivered almonds, roasted*
  • 2 tablespoons whole wheat or white flour
  • 1 small piece onion (about 1x2 inches)
  • 1 clove garlic
  • 1/4 cup parsley leaves
  • 1 egg white
  • Salt and freshly ground black pepper
  • Salad 4 cups mixed baby greens
  • 1/2 cucumber, peeled and chopped
  • 2 ripe tomatoes, thinly sliced
  • 16 pitted kalamata olives
  • 1/4 cup chopped almonds roasted*



1 To make sauce, whisk together all ingredients. Cover and refrigerate until needed. To make felafel, pour boiling water over tabbouleh

2 Cover and set aside for 15 minutes. Place almonds, flour, onion, garlic, parsley and egg white into food processor; pulse until very finely chopped.

3 Stir almond mixture into tabbouleh and season with salt and pepper. Empty mixture onto a clean work surface and make 12 piles by dividing it first in half, then in half again, then each of the four piles into three.

4 Form into rounds about 1/2-inch thick. Coat a large, non-stick skillet with olive oil and set over medium heat.

5 Add felafel and fry until nicely browned and crispy, about 3 minutes per side. Set aside.

6 To assemble, divide all salad ingredients among 4 plates. Top with felafel, drizzle with sauce, sprinkle with chopped, toasted almonds and serve.

7  To roast almonds, place them in a preheated 350°F.

8 oven on a baking sheet for 7-10 minutes, stirring occasionally, until light brown.

Source: Almond Board of California