Falafel Cobb Salad

Ingredients

• Falafel:
• 1 1/4 cups water
• 1 (6 ounce) package dry falafel mix
• 2 cups vegetable oil for frying
• Salt to taste
• Cucumber Dressing:
• 1/2 cup sour cream
• 1/4 cup milk
• 1/4 cup diced cucumber
• 1 teaspoon minced fresh parsley
• 1/8 teaspoon salt
• Salad:
• 1 (10 ounce) bag mixed salad greens
• 2 tomatoes, diced
• 1 avocado, diced
• 8 slices cooked bacon, crumbled
• 3 hard-boiled eggs, diced
• 3/4 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.