Perhaps I should feel bad posting this recipe since the falafel isn't homemade; I bought an uncooked mix from my deli. But honestly, shortcuts like this are fabulous when I am busy. I get a delicious meal but don't have to work too hard to make it. And I still get to fry the falafel to my liking, and make the dressing. Enough effort so I feel fancy but not enough so I feel frustrated! People, take shortcuts!
4 oz roasted red peppers, thinly sliced
1 garlic clove, minced
1 bunch fresh dill, minced
5 oz bag baby spinach
1/4 cup sour cream
1⁄2 lb falafel
extra virgin olive oil
white wine vinegar
salt and pepper
Peel cucumber, and then halve lengthwise. Scoop out seeds and cut into half-moons. Season with salt and pepper. ;
In a medium bowl, toss spinach with 1 tablespoon extra virgin olive oil; season to taste with salt and pepper.
In a small bowl, whisk to combine the sour cream, chopped garlic, chopped dill, 11⁄2 tablespoons extra virgin olive oil, and 1 tablespoon vinegar; season to taste with salt and pepper.
Shape falafel into 8 equal-sized balls.
Heat 3 tablespoons of neutral oil in a medium nonstick skillet over medium-high. Add falafel; cook, turning occasionally, until browned all over, about 5 minutes. Transfer to a paper towel-lined plate to drain. Salt and pepper to taste.
Arrange spinach, cucumbers, peppers and falafel in shallow serving bowls. Drizzle dressing over top and garnish with some of the remaining dill. Enjoy!