Ingredients
Units
Scale
- 1 recipe for Homemade Flatbread
- Salad Greens, for serving
- Olives, for topping
- Dried figs, optional
- 2 avocados, sliced
- Canned Herring filets, optional
For the Falafel:
- 1 lb. 15 oz. garbanzo beans, drained
- 3 - 4 pieces of sun-dried tomatoes
- 3 - 4 garlic cloves
- 1/4 cup of parsley or cilantro, stems removed
- 1/2 cup of bread crumbs
- 2 tbs. olive oil
- 1/2 tsp. black pepper
- 1 tsp. salt
- 1/4 tsp. red pepper flakes
- 1/2 tsp. ground cumin
- 1/2 tsp. curry
- 1/2 tsp. dried oregano
For the Yogurt Sauce:
- 1 cup Greek yogurt
- 1 tablespoon fresh lemon or lime juice
- 1 tablespoons fresh dill, minced
- 1 clove garlic, grated
- Salt and Pepper to taste
Instructions
For the Falafel:
- Combine all of the ingredients for the falafel in a food processor and process until smooth. Let the mixture rest for about 15 minutes in the refrigerator.
- Heat a large frying pan with about ¼-inch oil.
- Using two teaspoons carefully place falafel mixture into the heated frying pan. Gently press down, then carefully turn over each falafel and continue to cook until both sides are golden.
For the yogurt sauce:
- Combine all ingredients for the sauce and whisk until smooth. Adjust the seasonings if needed.
Assembly:
- Place fresh salad greens on each flatbread (best to serve the flatbread warm). Top each with at least 2 falafel medallions and sliced avocado. Drizzle with yogurt sauce and seasoned olives if desired.
- Serve alongside dried fruit and/or fresh fruit if you desire. Arrange canned herring filets if desired on your board alongside lemon wedges.
- See notes for more ideas on how to customize your summer dinner board.
Notes
Feel free to get creative with your dinner board. Serve chilled grapes to refresh the palate. I also like sliced stone fruit and berries as an option. If you like you can add cheese to the board. Fresh feta or goat cheese would compliment the flavors of this dish best. Though I wanted to keep the board light and vegetarian-based for the most part, feel free to add a meat to the board if you like. I feel the most complimentary for this spread would be prosciutto.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4
