Tonight, I made falafel drizzled with a tahini sauce over a bed of kale blend salad with snap peas and a homemade caper and red wine vinaigrette dressing. This was an easy one to make. You could definitely make the falafel mix from scratch (and soon I will, I swear!) but sometimes you have to do what’s easiest for your Friday night!
Ingredients for the falafel: entire package of store bought falafel mix (from the World Kitchen section at Food Basics), 1 3/4 cup of water, tahini sauce for drizzling over falafel (same section at the store, or you can make your own with oil and sesame seeds (recipe here)), two handfuls of kale blend per person, canola or corn oil (I used corn), and 1 bag of snap peas
Ingredients for the caper red wine vinaigrette: recipe taken from one of my favourite cook books Ottawa Cooks from Supply + Demand: 2 anchovy fillets, 1 tbsp Dijon mustard, 3 tbsp capers and brine, 1 shallot (cut in half), 2 cloves of garlic, 1/3 cup of red wine vinegar, 1/4 cup of water, 1 1/4 cups of canola (or corn) oil all blended in the food processor for even consistency
Instructions: after letting the falafel mix stand for 1 hour, pan-fry (essentially deep fry as much as you can) 1-inch thick falafel paddies on high for approximately 5 minutes, then flip and leave for 5 minutes. While the falafels are frying, boil the snap peas. Place the snap peas on the bed of salad, then pour caper vinaigrette over top, then place falafel paddies and drizzle with tahini sauce.