Falafel Panzanella with Creamy Sumac Dressing
- Sesame
- Wheat
- Soy
- Milk
- Eggs
Ingredients
10 unit
Falafel
(Contains: Sesame)
1 unit
Baby Lettuce
1 unit
Ciabatta
(Contains: Wheat, Soy)
4 tablespoon
Yogurt
(Contains: Milk)
5 teaspoon
Red Wine Vinegar
4 ounce
Grape Tomatoes
1 teaspoon
Sumac
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Bell Pepper
1 unit
Cucumber
Not included in your delivery
3 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Dice ciabatta into 1/2-inch pieces. Halve tomatoes. Trim and halve cucumbers lenghtwise; slice the cucumbers into 1/4-inch half-moons. Core and dice bell pepper into 1-inch pieces. Trim root end from lettuce and cut into bite-sized pieces.
Toss ciabatta pieces on a baking sheet with a drizzle of olive oil, salt, and pepper. Bake on top rack until golden brown, 3-5 minutes.
Heat a large drizzle of oil in a large pan over medium-high heat. Cook falafel until golden and crispy, 2-3 minutes per side. Transfer to a paper-towel lined plate and season with salt.
While falafel cooks, in a large bowl, whisk together yogurt, mayo, red wine vinegar, sumac, 2 tsp olive oil, 1 tsp sugar (4 tsp olive oil and 2 tsp sugar for 4), salt and pepper.
Halve falafels.
To the bowl with dressing, add tomatoes, cucumbers, peppers, romaine, croutons, and falafel. Toss until evenly coated.
Divide salad evenly between shallow bowls and serve.
