Molly yeh, the internet sensation behind the popular food blog my name is yeh, will be taking her talents to a bigger screen—your tvs, that is.
Falafel Cobb Salad
Yesterday, she took to instagram to announce, à la beyonce, that she'll be premiering her very own food network show on june 24.
Recipe Summary Falafel Cobb Salad
This is my take on an American-Mediterranean fusion. Well, we were also low in the protein area that night, so this was created. Considering the dish is a salad, it is still plenty filling and full of fresh flavors. The time spent making it is all in the prep work, then just simply assemble.Ingredients | Molly Yeh Food Network Chefs Female
1 ¼ cups water
1 (6 ounce) package dry falafel mix
2 cups vegetable oil for frying
salt to taste
½ cup sour cream
¼ cup milk
¼ cup diced cucumber
1 teaspoon minced fresh parsley
⅛ teaspoon salt
1 (10 ounce) bag mixed salad greens
2 tomatoes, diced
1 avocado, diced
8 slices cooked bacon, crumbled
3 hard-boiled eggs, diced
¾ cup feta cheese
Directions
Mix water and falafel mix together in a bowl; let stand for 10 minutes. Form mixture into 12 patties, about 1/2-inch thick.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Fry falafel patties, working in batches, in the hot oil until golden brown and crisp, 3 to 5 minutes. Transfer cooked falafel to a paper towel-lined plate using a slotted spoon; season with salt. Cool falafel to room temperature; break into pieces.
Whisk sour cream, milk, cucumber, parsley, and 1/8 teaspoon salt together in a bowl until dressing is smooth and creamy; refrigerate.
Spread greens onto serving plates. Arrange tomatoes, avocado, bacon, eggs, feta cheese, and falafel in rows over the greens. Drizzle dressing over each salad.
Spinach or iceberg lettuce can also be used in place of mixed greens if desired.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Info | Molly Yeh Food Network Chefs Female
prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
6
Yield:
6 servings
