• Cooking Time: 10
• Servings: 4
• Preparation Time: 15
• 2 c. falafel mix (from our bulk department)
• 1/2 c. Canola Oil
• 1/2 c. cucumber, thinly sliced
• 1 c. plain organic yogurt
• 1 tbsp. dill
• 1 tsp. lemon juice
• salt and pepper to taste
• 4 c. shredded romaine lettuce
• 1 c. cherry tomatoes, halved
• 12 Kalamata olives
• 1/2 c. tahini

1. Prepare falafel according to package instructions.
2. Allow to cool.
3. Mix together cucumber, yogurt, dill, lemon and salt and pepper.
4. Place one cup shredded lettuce in a plastic to-go container.
5. Top with four to six falafel patties.
6. Garnish with tomatoes and olives.
7. Top with a dollop of cucumber dressing and tahini.
8. Serve with pita wedges.

Served as a salad, this Middle Eastern standby becomes a portable treat perfect for lunchtime on-the-go. Pack the dressing separately to keep the falafel crisp until you are ready to enjoy this salad.